Bucca Di Beppo Lemon Chicken and Warm Spinach and Tomato Salad

Last night I re-created this Bucca di Beppo meal that Scott and I love. The salad turned out exactly like the restaurant but the chicken turned out a bit too lemony for our taste. Although I will definitely be making the chicken again, this time with less lemon juice. I did change up the sauce a bit by adding mushrooms and sun-dried tomatoes. This dish took quite a bit of work because I do not have a large enough pan to cook 3 chicken breasts thus had to use two separate ones. Next time I will need to use a large pan or just make 2 breasts.

Ingredients:
Salad:
red onion thinly sliced
vine ripened tomates cut into eighths (or roma tomato cut into quarters)
spinach
2 Tbsp pecans or walnuts chopped
2 Tbsp goat cheese crumbled
Dressing:
3 Tbsp balsamic vinegar
1 clove garlic minced
2 tsp brown sugar
1/4 cup olive oil

1. Heat small pot to med-hi.
2. Wisk dressing ingredients together then add to small pot with tomatoes and onions.
3. Heat for approximately 5 minutes until tomatoes are tender.
4. Place spinach on a plate, pour tomato mixture over greens, then add nuts and cheese to serve.

Ingredients:
Lawry's season salt
pepper
oregano
1 cup flour
3 chicken breasts
3/8 cup olive oil
3/8 cup white wine
less than 1/2 cup lemon
4-5 Tbsp unsalted butter softened
crimini mushrooms sliced
sun-dried tomatos in oil
small handful of drained capers

1. Heat oil in a saute pan on med-hi heat.
2. Season chicken with lawry's, pepper, garlic powder and oregano.
3. In a separate plate, mix flour, season salt, pepper. Dip chicken into flour mixture, shake off excess and then add to pan. Turn heat to medium.
4. Saute chicken on one side for 6 minutes until well browned.
5. Turn over chicken and then saute for 6 more minutes. Take chicken out of pan onto plate and cover to keep warm and continue last bit of cooking.
6. Deglase pan with wine and lemon juice and reduce by about half. Add mushrooms, sun-dried tomotoes and capers and simmer for a few more minutes.
7. Add 1 Tbsp butter at at time, using a spatula to work into sauce. Once thickened, add chicken to sauce then serve over cooked rice or pasta.

Will need to play with the amount of lemon to add to sauce to taste, but otherwise, it turned out quite tasty!