BUCA DI BEPPO CHICKEN MARSALA
Buca di Beppo Chicken Marsala is a delicious way to prepare chicken.
Provided by Stephanie Manley
Categories Main Course
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 407 kcal, Carbohydrate 16 g, Protein 27 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 525 mg, Sugar 2 g, ServingSize 1 serving
BUCA DI BEPPO CHICKEN MARSALA RECIPE
Chicken Marsala can be found at many Italian restaurants in the United States. This Italian dish consists of lightly floured chicken with a wine sauce and sliced mushrooms. The key ingredient to this recipe is the Marsala wine which is not hard to find and typically isn't very expensive.
Provided by Mark
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions. Drain. Set aside.
- Place a chicken breast between 2 sheets of waxed paper. Pound chicken until they are about 1/4-inch thick. Repeat with remaining breasts.
- In a small bowl combine flour, oregano, salt and pepper, to taste.
- Dredge chicken in flour until coated thoroughly.
- Place olive oil and butter in a large skillet.
- Place skillet over medium heat.
- When skillet is hot, fry chicken breasts until they are almost fully cooked, about 3 minutes each side.
- Remove from pan and set aside. Keep pan on heat.
- Pour in Marsala wine and deglaze the pan. Make sure to scrape all the brown bits on the bottom of the pan.
- Add chicken broth, mushrooms and garlic.
- Cook on medium high for about 10 minutes, or until the sauce has reduced by half.
- Add chicken breasts back to the pan.
- Cook for another 10 minutes. The sauce should become thick.
- Serve over pasta.
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!
Provided by Cook4_6
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 93.1, Sodium 141.1, Carbohydrate 13.4, Fiber 0.6, Sugar 0.3, Protein 26.1
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