Buca di Beppo Chicken Marsala Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Buca di Beppo Chicken Marsala
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Fresh ground pepper
1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley
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.
Source: Buca di Beppo,
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