By Baker*Chick on May 08, 2005
Photo by Chef #654579
Photo by Chef #654579
"From Chef Vittorio Renda, Buca di Beppo"
Serving Size: 1 (288 g)
Servings Per Recipe: 4
"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."
"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."
"This recipe turned out great and reminded me of Bucas. Thanks!"
"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."
"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!"
"This is the second time i made this . I loved it this is surely a family favorite ."
"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."
"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."
"This recipe is not for dieters, but it is worth the extra calories. Very rich and flavorful -- Heavenly!"