Buca di Beppo Chicken Marsala

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 salad and cooked pasta.  You can substitute another type of Marsala wine.  I recommend the dry Marsala and not the sweet.

Chicken Marsala with mashed potatoes


Buca di Peppo Chicken Marsala is one of their most-loved chicken recipes. Don’t let the thought of cooking chicken marsala be intimidating. It is very easy to make delicious chicken marsala at home.

What makes their chicken marsala different is they don’t use mushrooms. Often many other places add mushrooms and sometimes onions to the sauce. So this recipe is perfect if you have a house that does not enjoy mushrooms.

This recipe is very simple to make, you will only need chicken breasts, flour, dry marsala, heavy cream, salt, and pepper.

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, this will help you cut down on the cooking time.

Chicken breasts that have been sliced in half horizontally.

After I cut the chicken and wash my hands, I heat up some olive oil in a skillet and cook the bacon. When the bacon has browned I remove it from the pan. I dredge the chicken in flour and cook it on both sides in the skillet.

When the chicken has browned, grab a wooden spoon, and scrape the browned bits off the bottom of the pan. Add wine and cook the wine until it reduces in volume. Add the heavy cream, chicken, and the bacon back to the pan. Heat through, and taste the sauce, and you may want to adjust with additional salt.

You will want to serve this chicken with either some mashed potatoes or some cooked pasta, you don’t want to miss any of this savory sauce.

A plate of chicken marsala with bacon and mashed potatoes

Love Italian-inspired dishes? Try some of these Italian-inspired recipes.

Chicken Marsala with mashed potatoes

Buca di Beppo Chicken Marsala

Buca di Beppo Chicken Marsala is a delicious way to prepare chicken. 
4.34 from 3 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Italian
Keyword: Chicken Recipes
Servings: 4
Calories: 407kcal

Ingredients

  • 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 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.

Recipe Tips for the Cook

  • 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 get good for a long time.

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
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Tony Cerise

    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.

  2. Fritz Fox

    5 stars
    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.

    • stephaniemanley

      Thank you for your specific suggestion. I have typically tried this with an inexpensive dry marsala.

  3. fantasy01

    If like you said, “dry Buca di Beppo Marsala wine (not available to the public). Then what is adviseable to use in its place??

    • stephaniemanley

      I would use another brand of dry Marsala wine. It will be close, but not exact. I hope this helps.

  4. Kathy

    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

  5. Holly

    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.

    • Delsolgl

      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!

  6. Jeffrey

    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.

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