Buca di Beppo Chicken Marsala

Adapted from CopyKat Recipes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

You can make chicken marsala just like Buca di Beppo does it is easy to do.

Ingredients

Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
Poultry seasoning to taste
1/2 cup dry Marsala wine
3 tablespoons heavy cream
parsley flakes or fresh parsley - minced

Instructions

Coat a large skillet lightly with olive oil and set over medium-high heat. Cook bacon just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt, pepper and poultry seasoning, 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. Sauté, 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 the top, with a sprinkling of parsley.