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"Those who forget the pasta are condemned to reheat it."--Unknown

Buca di Beppo Chicken Marsala Recipe

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This recipe for Buca di Beppo Chicken Marsala is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive Oil
4 thin Chicken Breast Cutlets
1/2 C. All-purpose Flour
Coarse Salt
2 oz. Low Salt Bacon- cut into 1/4" pieces
Fresh Ground Pepper
2-4 tbsp. Heavy Cream
Fresh Flat-leaf Parsley- minced
1/2 C. dry Buca di Beppo Marsala Wine
Directions:
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. 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.
Personal Notes:
Personal Notes:
Lee O. says "The Buca di Beppo Marsala Wine can be substituted by any dry red wine or Marsala."

 

 

 

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