Buca Di Beppo Chicken Marsala Copycat
Recreate the indulgent flavors of your favorite Italian-American restaurant with this Buca Di Beppo Chicken Marsala copycat recipe! Featuring tender, pan-seared chicken breasts drenched in a creamy Marsala wine sauce, this dish is elevated by the earthy richness of sautéed cremini mushrooms, fragrant shallots, and garlic. The sauce, perfectly balanced with chicken broth and a touch of heavy cream, is simmered to silky perfection, making every bite irresistibly decadent. Ready in under an hour, this recipe is ideal for a luxurious weeknight dinner or a cozy date night in. Serve it alongside buttery pasta, velvety mashed potatoes, or crusty bread to savor every bit of the restaurant-worthy sauce. This recipe is your ticket to transforming your kitchen into a fine dining Italian experience!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 1 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons (minced) Shallots
- 2 cloves (minced) Garlic
- 8 ounces (sliced) Cremini mushrooms
- 1 cup (dry) Marsala wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons (chopped) Fresh parsley
Instructions
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch thick.
In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken and set aside on a plate.
In the same skillet, add butter and melt over medium heat. Stir in minced shallots and garlic, cooking for 1-2 minutes until fragrant.
Add mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden and tender.
Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Let the wine cook for 2-3 minutes to reduce slightly.
Add chicken broth to the skillet and stir. Bring the mixture to a simmer and let it reduce by about half, which should take 5-7 minutes.
Stir in heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Cook for 2-3 minutes to warm through.
Garnish with chopped parsley before serving. Serve hot with your choice of pasta, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 35.8 g | ||
| Protein | 236.4 g | 473% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
