Buca Di Beppo Chicken Marsala Copycat Recipes

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BUCA DI BEPPO CHICKEN MARSALA



Buca di Beppo Chicken Marsala image

Buca di Beppo Chicken Marsala is a delicious way to prepare chicken.

Provided by Stephanie Manley

Categories     Main Course

Time 40m

Number Of Ingredients 9

2 tablespoons olive oil
1 pound chicken breast cutlets (4 portions)
4 slices bacon (thick cut is best)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black epper
1/2 cup dry Marsala
4 tablespoon heavy cream
1 tablespoon minced Parsley

Steps:

  • 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 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.
  • 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.

Nutrition Facts : Calories 407 kcal, Carbohydrate 16 g, Protein 27 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 525 mg, Sugar 2 g, ServingSize 1 serving

BUCA DI BEPPO CHICKEN MARSALA RECIPE



Buca di Beppo Chicken Marsala Recipe image

Chicken Marsala can be found at many Italian restaurants in the United States. This Italian dish consists of lightly floured chicken with a wine sauce and sliced mushrooms. The key ingredient to this recipe is the Marsala wine which is not hard to find and typically isn't very expensive.

Provided by Mark

Categories     Main Course

Time 1h

Number Of Ingredients 11

1 package Linguini or Spaghetti
4 boneless skinless Chicken Breasts
1 cup All-Purpose Flour
1 tablespoon Oregano
1 teaspoon Salt and freshly ground Black Pepper (to taste)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Butter
2 cups Marsala Wine
3 cups Chicken Broth
1 1/4 cup fresh sliced Mushrooms
4 cloves Garlic (minced)

Steps:

  • Prepare pasta according to package directions. Drain. Set aside.
  • Place a chicken breast between 2 sheets of waxed paper. Pound chicken until they are about 1/4-inch thick. Repeat with remaining breasts.
  • In a small bowl combine flour, oregano, salt and pepper, to taste.
  • Dredge chicken in flour until coated thoroughly.
  • Place olive oil and butter in a large skillet.
  • Place skillet over medium heat.
  • When skillet is hot, fry chicken breasts until they are almost fully cooked, about 3 minutes each side.
  • Remove from pan and set aside. Keep pan on heat.
  • Pour in Marsala wine and deglaze the pan. Make sure to scrape all the brown bits on the bottom of the pan.
  • Add chicken broth, mushrooms and garlic.
  • Cook on medium high for about 10 minutes, or until the sauce has reduced by half.
  • Add chicken breasts back to the pan.
  • Cook for another 10 minutes. The sauce should become thick.
  • Serve over pasta.

BUCA DI BEPPO CHICKEN MARSALA (COPYCAT)



Buca Di Beppo Chicken Marsala (Copycat) image

A friend of mine just visted Buca Di Beppo and has proclaimed it her favorite eatery! She mentioned she tried the most awesome Chicken Marsala there. Another friend of mine gave me this copycat recipe!

Provided by Cook4_6

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

olive oil, as needed
16 ounces chicken cutlets (4 thin pieces)
2 ounces low-sodium bacon, cut in 1/4-inch pieces
1/2 cup flour
coarse salt
fresh ground black pepper
1/2 cup high-grade dry marsala wine
4 tablespoons heavy cream (maybe less)
1/4 cup fresh flat-leaf parsley, minced

Steps:

  • Coat 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 the pan.
  • Put flour on a plate.
  • Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
  • Heat pan with bacon fat over medium-high heat, add 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 top and a sprinkle of parsley.

Nutrition Facts : Calories 263.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 93.1, Sodium 141.1, Carbohydrate 13.4, Fiber 0.6, Sugar 0.3, Protein 26.1

BUCA DI BEPPO CHICKEN GLORIOSO



Buca Di Beppo Chicken Glorioso image

Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.

Provided by Cook4_6

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 ounces olive oil
4 1/2 boneless skinless chicken breasts
1/4 teaspoon salt
flour
6 ounces white wine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
8 ounces alfredo sauce (homemade, preferrably with Romano cheese or prepared will do in a pinch)
2 ounces sun-dried tomatoes
1/2 cup mozzarella cheese, shredded
2 teaspoons parsley, chopped (garnish)

Steps:

  • Preheat oven to 425 degrees F.
  • Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
  • Saute the chicken breast until browned.
  • Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
  • Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
  • Transfer the chicken breasts to a pan and hold.
  • Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
  • Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
  • Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
  • Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 472.2, Fat 28.3, SaturatedFat 5.6, Cholesterol 96, Sodium 690.7, Carbohydrate 10.7, Fiber 1.9, Sugar 6.2, Protein 33.5

BUCA DI BEPPO CHICKEN WITH LEMON



Buca Di Beppo Chicken With Lemon image

Make and share this Buca Di Beppo Chicken With Lemon recipe from Food.com.

Provided by Cook4_6

Categories     Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breasts, boneless, skinless (about 3/4 lb total)
salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 large lemons
4 ounces unsalted butter, softened
2 tablespoons capers

Steps:

  • Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
  • Begin to heat the olive oil in a 12 inch sauté pan on med-high.
  • Pound the chicken to about 1/4 inch thickness.
  • While oil is getting hot, lightly season both sides of the chicken breast with salt.
  • Lightly dust the chicken breast in the flour, shake off excess flour.
  • Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
  • When both sides are nice and brown, add white wine and lemon juice.
  • Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
  • Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
  • Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
  • Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
  • Add capers to the sauce.
  • Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

Nutrition Facts : Calories 1197, Fat 87.6, SaturatedFat 36.9, Cholesterol 214.7, Sodium 359.1, Carbohydrate 64.6, Fiber 6.7, Sugar 4.7, Protein 39.2

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