It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Buca di Beppo Chicken Marsala
- add review
- #12951
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
5 comments
ingredients
olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup flour
coarse salt
fresh ground black pepper
1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
4 tablespoons heavy cream
minced fresh flat-leaf parsley
directions
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 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. 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 the top, with a sprinkling of parsley.
Recipe Source: Buca di Beppo
added by
nutrition data
293 calories, 10 grams fat, 13 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Beer makes batters better, meat more tender, and sauces more flavorful.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more italian-style chicken recipes
reviews & comments
My favorite Buca marsala is the Veal (no longer on the menu). I'm wondering if this recipe was originally meant for veal vs. chicken as usually veal is referred to as cutlets and chicken is referred to as a filet? Anyone think to try with veal instead???
: Just to clarify, boneless chicken breast pieces are often referred to as "cutlets"
February 22, 2008
I tried the alternative recipe posted by another user and it was fabulous! Tasted like I was eating at the restaurant. And, it was soooo easy to make. I will definately be making it often!
November 16, 2007
This recipe was fine, but tastes nothing like Buca's. If you really want the right flavor (which, by the way, has no bacon in it)make the recipe from the person who commented on 2006-08-02. It's spot-on delicious!
OMG. Do not try the recipe above. I've tried it and it's totally not like Buca Di Beppo's at all. This is my favorite dish and so far nobody makes it like Buca. Today I just tried the way the above comment suggests and it is EXACTLY like Buca's. I live in an area where we don't have Buca and was feening for the chicken. I'm so glad I came across the above commentary. Thank you so much!!! I plan to try it and let it sit overnite to marinate in the sauce.
This recipe is nothing like the Buca di Beppo chicken marsala except for the fact that it has marsala wine in it. It is cooked in bacon grease which just makes for unnecessary fat and oil. The recipe posted by the comment above is much closer, much tastier, and less oily. Follow the recipe in the above comment for a better sauce.
This is not the real Buca di Beppo Chicken Marsala recipe. I use to work there and learned several recipes, this one is not even close to how they prepare this wonderful dish. If you want the real Buca recipe, don't make this one...you'll be disappointed. Try this instead... In a large pot, reduce a bottle of marsala wine in half. In another pan, lighly coat chicken breasts in flour, salt and pepper and place in pan with 2-3Tbs of olive oil. Sear both sides of the chicken. Once chicken is seared, place the reduced Marsala wine in the pan with the chicken and continue to cook on medium high until the wine reduces in half again. Once the wine has reduced add fresh sliced mushrooms and 2 tbs of butter and cook until mushrooms are cooked. The final product will result in tender marsala infused chicken in a sweet syrupy marsala sauce.
This is a copycat recipe. If the type of brand of Marsala wine is not available to the general public,1. How are we supposed to make this? 2. It would have been in the least helpful to post a substitute. This recipe is showing a 5 star rating. It has not been rated at all by anyone that has rated/commented on it. It is not kosher to submit your own recipe, then immediately rate it.
: You'll notice that the recipe posted was an actual recipe from Buca di Beppo which is why it called for their wine. Use your favorite Marsala in place of it. Also, I'm not sure where you see a 5 star rating - you are the first person to comment on this recipe.