Buca di Beppo Chicken Marsala Recipe

Buca di Beppo’s Chicken Marsala features tender chicken breasts sautéed with mushrooms in a rich Marsala wine sauce, served with pasta or vegetables for a classic Italian entrée.

Chicken Marsala can be found at many Italian restaurants in the United States. Buca di Beppo Chicken Marsala is one of the best. And with our Secret Restaurant Recipe your Chicken Marsala will taste just like Buca’s.

Photo by Milomingo

Buca di Beppo Chicken Marsala

This traditional Italian favorite consists of lightly floured chicken dressed with a savory wine sauce and sliced fresh mushrooms. The key ingredient to this recipe is, of course, the Marsala wine, which is fairly easy to find and usually not too expensive.

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Buca di Beppo Chicken Marsala Recipe

Chicken Marsala can be found at many Italian restaurants in the United States. This Italian dish consists of lightly floured chicken with a wine sauce and sliced mushrooms. The key ingredient to this recipe is the Marsala wine which is not hard to find and typically isn't very expensive.

Prep Time30 minutes mins

Active Time30 minutes mins

Total Time1 hour hr

Course: Main Course

Ingredients

• 1 package Linguini or Spaghetti
• 4 boneless skinless Chicken Breasts
• 1 cup All-Purpose Flour
• 1 tablespoon Oregano
• 1 teaspoon Salt and freshly ground Black Pepper to taste
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Butter
• 2 cups Marsala Wine
• 3 cups Chicken Broth
• 1 1/4 cup fresh sliced Mushrooms
• 4 cloves Garlic minced

Instructions

• Prepare pasta according to package directions. Drain. Set aside.
• Place a chicken breast between 2 sheets of waxed paper. Pound chicken until they are about 1/4-inch thick. Repeat with remaining breasts.
• In a small bowl combine flour, oregano, salt and pepper, to taste.
• Dredge chicken in flour until coated thoroughly.
• Place olive oil and butter in a large skillet.
• Place skillet over medium heat.
• When skillet is hot, fry chicken breasts until they are almost fully cooked, about 3 minutes each side.
• Remove from pan and set aside. Keep pan on heat.
• Pour in Marsala wine and deglaze the pan. Make sure to scrape all the brown bits on the bottom of the pan.
• Add chicken broth, mushrooms and garlic.
• Cook on medium high for about 10 minutes, or until the sauce has reduced by half.
• Add chicken breasts back to the pan.
• Cook for another 10 minutes. The sauce should become thick.
• Serve over pasta.

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Photo of Chicken Marsala (4) is by Milomingo and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Milo. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from the Buca di Beppo — Chicken Marsala video on the Buca di Beppo YouTube Channel. Additional Information Courtesy of Wikipedia and is used by permission.