9 Reviews

This recipe turned out great and reminded me of Bucas. Thanks!

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Jessica in WI March 12, 2009

This is a great copy-cat recipe that I've found on a few sites. It doesn't taste EXACTLY like Buca's recipe...but is pretty darn close. I've used it a couple of times & this is what I suggest. 1) To the reviewer who asked if you remove the chicken from the pan before making the sauce-- Yes...you do. You can also brown the chicken & then move it to the oven to finish cooking while you work on the sauce 2) For making the sauce I also start with a clean pan & do a "clean roux" with flour & butter instead of the "dirty roux" of oil/browned pan bits. Mainly because whenever I make this recipe I'm doubling it to feed a crowd...and too many dark brown pan bits = bad overall taste with a creamy sauce. 2) I also find the sauce to be too acidic as this recipe is written-- I increase the amount of butter/cream that is added to it (close to double), and decrease the amount of wine & lemon juice. Taste it constantly while you are making it (using clean spoons)--you will know what it needs more or less of to make it taste like Buca's.

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KitchenAndCraftAdventures June 30, 2010

Anyone know, am I supposed to take the chicken out of the pan after browning it before adding the wine? The recipe isn't very clear about that.

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pldgeshrt June 30, 2009

This is just like the one at the Buca Di Beppo Rest. great and very easy too, I loved and am sharing it with all of my friends.

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nikkiCA March 08, 2009

Really enjoyed trying this recipe, as the restaurant version is a favorite of my husband's. (and mine!) This hit the mark perfectly. I did use half and half (what was on hand) which led to a bit of curdling (next time will use the real stuff!). It is a very tart sauce, but for us it was perfect as written!

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elizabeth March 08, 2009

This is the second time i made this . I loved it this is surely a family favorite .

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alicialoves2cook April 01, 2008

This was horrible. The lemon juice and the artichoke hearts made the sauce so tart. We ate the chicken plain because the sauce was just unedible. I even tried adding more wine and heavy cream. Sorry. Just not a good one for us.

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Luvbakin February 28, 2008

Very good-tasted just like the restaurant's! I used fat-free half and half instead of cream and it curdled some, but still tasted great.

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cmirish April 05, 2007

This recipe is not for dieters, but it is worth the extra calories. Very rich and flavorful -- Heavenly!

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Cook4_6 January 21, 2006
Buca Di Beppo Chicken Saltimbocca