Buca Di Beppo Chicken Marsala Copycat Recipes

BUCA DI BEPPO CHICKEN MARSALA

Steps:

• 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.

BUCA DI BEPPO CHICKEN MARSALA (COPYCAT)

Steps:

• 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.