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.
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.
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.
Love Italian-inspired dishes? Try some of these Italian-inspired recipes.
- Easy Weeknight Chicken Parmesan
- Olive Garden Parmesan Crusted Chicken
- Joe Tecces Chicken and Broccoli
- Instant Pot Italian Sausage Pasta
- One Pot Cheesy Italian Skillet Pasta
Buca di Beppo Chicken Marsala
- 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
- 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.
- 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.