Eggs, butter and flour coat the chicken breast as it gets sauteed, eventually meeting white wine and lemon juice for a savory and citrusy touch. Cafe Baci prepares their Pollo alla Francese topped with capers and paired with green beans and roasted potatoes on the side. Combined with a glass of pinot grigio, this dish calls for an intimate dinner.

Ingredients: 1 chicken breast, 2 eggs; salt; pepper; 1 cup flour; capers; 1 Tbsp. butter; ½ cup white wine; ¼ cup lemon juice; ½ cup oil. 

Pound chicken breast thin and add salt and pepper to taste. Dredge the chicken breast in the flour. Whisk eggs in a bowl. Pour ½ cup of oil into saute pan. While the oil heats up, dip the chicken breast into the eggs and then place into pan. Cook both sides until golden brown, then drain remaining oil from pan. Add ½ cup of white wine and ¼ cup of lemon juice into pan. While chicken breast is cooking, take the tablespoon of butter and roll it into the flour. Once chicken is thoroughly cooked, remove from the pan and let the remaining sauce cook until it begins to boil (wine and lemon juice). When the sauce begins to boil add the tablespoon of butter. Continue to boil and mix the butter, then remove from the heat. Pour on top of chicken and add capers to taste.

Cafe Baci, 4001 S Tamiami Trail, (941) 921-4848