Buca Di Beppo Chicken Marsala (Copycat)

Recipe by Cook4_6
READY IN: 25mins




  • 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.