Buca Di Beppo Chicken Marsala (Copycat)

1. 1

   Coat large skillet lightly with olive oil and set over medium-high heat.

2. 2

   Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.

3. 3

   Put flour on a plate.

4. 4

   Pat cutlets dry, season lightly with salt and pepper, dredge in flour.

5. 5

   Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.

6. 6

   When fat is hot shake excess flour off cutlets and place in pan.

7. 7

   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.

8. 8

   With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan.

9. 9

   Cook Marsala until it is reduced by one quarter.

10. 10

    Stir in cream and simmer until you get a nicely thickened sauce.

11. 11

    Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.

12. 12

    Serve with the sauce over top and a sprinkle of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.