Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Bertucci's Chicken Piccata
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 tablespoons grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 tablespoons olive oil
4 tablespoons butter
1/2 cup chicken stock or dry white wine
3 tablespoons lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
Cut the chicken breast halves horizontally, butterflying them open.Put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan.Rinse the chicken pieces in water.
Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.Cook the other breasts in the same manner, remove from pan.Cover with aluminum foil and keep warm in the oven while you prepare the sauce.Add the chicken stock (or white wine), lemon juice, and capers to the pan.Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.Plate the chicken and serve with the sauce poured over the chicken.Sprinkle with parsley.