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Buca di Beppo Chicken Marsala
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Buca di Beppo, Lenexa, Kansas
| Olive oil | |
| 2 ounces | low salt bacon, cut into 1/4-inch pieces (3 slices) |
| 1/2 cup | flour |
| 3-4 | chicken breast, pounded thin, approx 1/4"-1/2" |
| Coarse salt | |
| Fresh ground pepper | |
| 1-2 cup | mushrooms, sliced |
| 1/2 - 3/4 cup | Marsala wine |
| 1/4 cup | heavy cream, or more as needed |
| resh flat-leaf parsley, minced |
Coat a LARGE skillet (12") lightly with olive oil and set over medium-high heat. Add bacon and cook just until bacon is crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat pounded chicken 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. Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour mushrooms into pan and cook untill browned, approx 5-7 minutes. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala with mushrooms until liquid is reduced.
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.
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