Restaurant Recipes
Buca di Beppo Chicken Marsala
Ingredients
- Olive oil
- 4 thin chicken breast cutlets
- 2 ounces low salt bacon, cut into 1/4 inch pieces
- 1/2 cup all-purpose flour
- Coarse salt
- 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
Instructions
- 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.
Attribution
Buca di Beppo, Lenexa, Kansas