When I go to Buca di Beppo, my favorite dish is the Chicken Marsala. I mentioned in a past blog post that sometimes chicken breasts are just too dry, no matter what I do with them. I found a recipe in Grandma’s stash for this dish, and I also spent some time researching Marsala sauces. I may play with it more in the future, but I have to admit it is pretty darn close to the one served at Buca, and the chicken was moist and very tasty.
These ingredients produce about 4 servings:
3 to 4 boneless, skinless chicken breast halves
1/2 cup flour 
1 teaspoon oregano
1/4 cup butter
4 tablespoons olive oil
4 or 5 large mushrooms, sliced
3/4 Marsala wine
1/3 cup cooking sherry
Salt and pepper, up to 1/2 teaspoon each
Cut each piece of chicken into 3 parts. Because you want them thinner, cut the narrow end (it is usually thinner) off first, and then cut the other portion horizontally in half. You will end up with 3 pretty equal parts. Pound the portions so they are about 1/4 inch thick.
In a shallow dish, mix the flour, oregano, salt and pepper. Melt the butter into the oil in large skillet over medium heat. Coat each piece of chicken and place in the pan. When they are lightly brown, turn them over. Add the mushrooms along with the sherry and wine. Cover and simmer for about 15 minutes.
Wow, I was pleasantly surprised. It actually tastes real similar to Buca’s. It looked lighter in color and was a tad less sweet, but I will definitely make it again. Once the chicken is cut up, it only takes about 25 minutes. I served it with my version of homemade Rice a Roni, a recipe I will share soon, but a salad or veggie would make a great addition too.
[…] Copy Cat Bucca Di Beppo Chicken Marsala […]