Buca Di Beppo Chicken Marsala (Copycat)
"A friend of mine just visted Buca Di Beppo and has proclaimed it her favorite eatery! She mentioned she tried the most awesome Chicken Marsala there. Another friend of mine gave me this copycat recipe!"
photo by breezermom
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- olive oil, as needed
- 16 ounces chicken cutlets (4 thin pieces)
- 2 ounces low-sodium bacon, cut in 1/4-inch pieces
- 1⁄2 cup flour
- coarse salt
- fresh ground black pepper
- 1⁄2 cup high-grade dry marsala wine
- 4 tablespoons heavy cream (maybe less)
- 1⁄4 cup fresh flat-leaf parsley, minced
directions
- Coat 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, dredge in flour.
- Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
- When fat is hot shake excess flour off cutlets and place in pan.
- Saute, 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 top and a sprinkle of parsley.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
THE true "Buca" Chicken Marsala, is a much more complicated recipe, and it involves reducing Marsala wine by 1/2 and adding butter at the very end. I know from first hand! -
We love Marsala chicken, and this is a very good recipe. Next time, I will make more of the sauce, we didn't have enough to put over top of the spaghetti noodles I served on the side. But the flavor is wonderful. Thank you. -
Very tasty dish! I made a few substitutions to reduce the sat. fat. I made a double batch: instead of bacon, I used seven Morning Star Breakfast strips (we call them 'fake-in') and instead of heavy cream, I used 1/2 C of evaporated skim milk. Everyone loved it and it was very good as leftovers too. -
I loved the recipe! I agree with other reviewers that there wasn't enough sauce, especially if you planned on covering pasta with it. I am used to mushrooms in my chicken marsala, but didn't really miss them because of the wonderful chunks of bacon in this recipe! :) I planned on using all the sauce for my chicken, and doubled the sauce ratio for my chicken. No need for salt with the bacon....enjoyed very much! Thanks for sharing! Made for Photo Tag.
Tweaks
-
Very tasty dish! I made a few substitutions to reduce the sat. fat. I made a double batch: instead of bacon, I used seven Morning Star Breakfast strips (we call them 'fake-in') and instead of heavy cream, I used 1/2 C of evaporated skim milk. Everyone loved it and it was very good as leftovers too.
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
