If you’re a fan of Buca di Beppo’s Chicken Marsala but don’t enjoy mushrooms, this copycat recipe is perfect for you. Adapted from the Buca di Beppo restaurant in Lenexa, Kansas, this dish features tender chicken cutlets simmered in a savory Marsala wine and cream sauce, topped with crispy bacon for an extra layer of flavor. Unlike many other chicken marsala recipes, this version skips the mushrooms and onions, allowing the delicate balance of Marsala wine and cream to shine through
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Why this recipe works
- Slicing the chicken breasts in half horizontally ensures even cooking and shorter cook times
- Dredging the chicken in flour before cooking helps create a golden-brown crust and thickens the sauce
- Cooking the bacon first adds depth and richness to the Marsala sauce
- Using dry Marsala wine instead of sweet Marsala creates a more savory, complex flavor profile
Ingredients
- Minced parsley – Adds a fresh, herbaceous note and bright color to the finished dish
- Olive oil – Used for cooking the bacon and searing the chicken
- Chicken breast cutlets – Thinly sliced chicken breasts that cook quickly and evenly
- Bacon – Adds a smoky, salty flavor to the dish and enhances the sauce
- All-purpose flour – Helps create a golden-brown crust on the chicken and thickens the sauce
- Salt and black pepper – Enhances the flavors of the chicken and sauce
- Dry Marsala wine – Provides a rich, savory flavor to the sauce (avoid using sweet Marsala)
- Heavy cream – Creates a velvety, luscious texture and balances the acidity of the wine
How to Make Buca di Beppo Chicken Marsala
When I prepare this recipe, I slice the chicken breasts in half horizontally. This way, you can cut down the thickness of large chicken breasts, which will help you cut down on the cooking time.
- Coat a large skillet lightly with olive oil and set it over medium-high heat. Add bacon and cook just until crisp and lightly browned.
- Remove with a slotted spoon; set aside. Leave fat in the pan. Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
- Heat a pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately two tablespoons. When fat is hot, shake excess flour off the cutlets and place them in the pan.
- Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets.
- Pour excess fat from the pan. With the pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan.
- Cook Marsala until it is reduced by one quarter. Stir in cream and simmer until you get a nicely thickened sauce.
- Return the chicken and bacon to the pan, turn the cutlets to coat, and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.
Love Italian-inspired dishes? Try some of these Italian-inspired recipes.
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Copycat Buca di Beppo Chicken Marsala (Without Mushrooms)
Tender chicken cutlets are simmered in a rich, creamy Marsala wine sauce and topped with crispy bacon for a delicious, Italian-inspired meal that's perfect served over pasta or mashed potatoes.
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Servings: 4
Calories: 407kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast cutlets 4 portions
- 4 slices bacon thick cut is best
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black epper
- 1/2 cup dry Marsala
- 4 tablespoon heavy cream
- 1 tablespoon minced Parsley
Instructions
- Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned.
- Remove with a slotted spoon; set aside. Leave fat in the pan. Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour. Heat pan with bacon fat over medium-high heat.
- Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides.
- Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan.
- Cook Marsala until it is reduced by one quarter. Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.
Notes
- Make sure you are using dry Marsala, sweet Marsala does not taste good.
- Don’t worry about buying a bottle of Marsala if you do not drink wine, Marsala is fortified, and will last for about a month if kept in the refrigerator.Â
Nutrition
Calories: 407kcal | Carbohydrates: 16g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 525mg | Potassium: 503mg | Fiber: 0g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 2.7mg | Calcium: 15mg | Iron: 1.3mg
You lost me at, “What makes their chicken marsala different is they don’t use mushrooms.” they absolutely use mushrooms and they make the dish in my opinion.
Throughout the years I have tried several Marsala wines while trying to copy my own recipe (with mushrooms). My favorite wine is (also the cheapest) Cribari Marsala (CA). It has an ever-so-slightly more “raisiny” flavor than Bucca’s, but it has been the closest and best imo. It seems to be relatively easy to find as well in many states. I also use at least 1 cup of wine to 1 pound of chicken.
Thank you for your specific suggestion. I have typically tried this with an inexpensive dry marsala.
If like you said, “dry Buca di Beppo Marsala wine (not available to the public). Then what is adviseable to use in its place??
I would use another brand of dry Marsala wine. It will be close, but not exact. I hope this helps.
Glad it did say DRY Marsala…
Where are the mushrooms…Buca has large whole mushrooms in the Marsala
Jeffrey,
What is in the red oil that is served with pizze at Buca di Beppo?
Thanks,
Kathy
Thanks for your comment, I haven’t tried this dish before, so I can’t say. ~Stephanie
I know this is a rather older post, however I will advice on this. The red oil is chili oil you can make it yourself by adding dry red chilies to some oil and either heating it slightly then letting it sit or let it sit till it turns red.
Thank you for your tip!
There’s no cream or bacon in the Buca version of Chicken Marsala. Jeffrey is correct. Any fair table marsala wine has worked well in making this dish.
Also, there’s something else on Buca’s recipe–either balsamic flavor or maple syrup, something very sweet other than marsala. The original is amazing!
Being a former Kitchen Manager for Buca I was disappointed to see that this recipe is not an accurate represntation of Bucas Chicken Marsala. The Marsala wine is reduced by half prior to adding to chicken. Once the chicken is sauteed with the quartered mushrooms it is deglazed with the reduced Marsala then reduced by half again in the pan with the chicken. It is finished with butter. Marsala sauce should have a med light body with a sweet flavor.
Recipe does say REMOVE Chicken first, before deglazing!
Loved this recipe. Very good and easy to make. Thanks for sharing this one.