Make Buca di Beppo Chicken Marsala just like they do. This recipe was adapted from Buca di Beppo, in Lenexa, Kansas. This would go well with a salad, and cooked pasta. You can substitute another type of Marsala wine. I recommend the dry Marsala and not the sweet.
Buca di Beppo Chicken Marsala
Buca di Beppo Chicken Marsala – this Italian classic dish is sure to be a family favorite soon.
- 2 tablespoons olive oil
- 1 pound chicken breast cutlets 4 portions
- 2 ounces bacon
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black epper
- 1/2 cup Marsala
- 4 tablespoon heavy cream
- 1 tablespoon minced Parsley
- 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.