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Copycat Buca di Beppo Chicken Marsala (Without Mushrooms)
Tender chicken cutlets are simmered in a rich, creamy Marsala wine sauce and topped with crispy bacon for a delicious, Italian-inspired meal that's perfect served over pasta or mashed potatoes.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned.
olive oil2 tablespoonsbacon (thick cut is best)4 slices
2
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.
bacon (thick cut is best)4 slices
3
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.
olive oil2 tablespoons
4
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.
5
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.
bacon (thick cut is best)4 slicesminced Parsley1 tablespoon
Nutrition Facts
calories
407 kcal
fat Content
21 g
serving Size
1 serving
sugar Content
2 g
sodium Content
525 mg
protein Content
27 g
cholesterol Content
102 mg
carbohydrate Content
16 g
saturated Fat Content
6 g
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