Savory Chicken Marsala with Crispy Bacon
Indulge in this delightful take on Chicken Marsala, inspired by the flavors of Buca Di Beppo. This dish showcases tender chicken cutlets, seasoned to perfection, and enhanced by the rich sweetness of Marsala wine. Crispy bacon adds a lovely texture and depth to the dish, while a creamy sauce ties everything together beautifully. Perfect for a family dinner or impressing guests, this recipe is sure to become a household favorite. Serve with pasta or a fresh salad for a complete meal that will have everyone raving!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
olive oil
as needed (for cooking)
chicken cutlets
16 ounces (4 thin pieces, patted dry)
low-sodium bacon
2 ounces (cut into 1/4-inch pieces)
flour
1/2 cup (for dredging)
coarse salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
high-grade dry Marsala wine
1/2 cup (for sauce)
heavy cream
4 tablespoons (for sauce (adjust to taste))
fresh flat-leaf parsley
1/4 cup (minced, for garnish)
Instructions
1
Lightly coat a large skillet with olive oil and heat over medium-high heat.
2
Add the diced bacon to the skillet and cook until crisp and lightly browned. Use a slotted spoon to remove the bacon, allowing the fat to remain in the pan. Set the bacon aside.
3
Place the flour on a plate. Pat the chicken cutlets dry, season them lightly with salt and fresh ground black pepper, and dredge them in the flour, shaking off any excess.
4
In the same skillet with the bacon fat, heat the pan over medium-high heat. If necessary, add a touch more olive oil to make approximately 2 tablespoons of fat.
5
Once the fat is hot, place the floured cutlets in the pan, being careful not to overcrowd them. Sauté the cutlets for a few minutes on each side until they are golden brown and cooked through. Remove the cutlets from the skillet and pour out any excess fat.
6
With the skillet still over medium-high heat, add the Marsala wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Allow the Marsala to cook until it has reduced by about a quarter, concentrating its flavor.
7
Stir in the heavy cream and let the sauce simmer until it thickens nicely, about 2-3 minutes.
8
Return the chicken and crispy bacon to the skillet, making sure to coat the cutlets with the sauce. Heat for an additional minute to warm everything through.
9
Serve the chicken topped with the creamy sauce and a generous sprinkle of minced parsley for a burst of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Marsala with Crispy Bacon?
It is a delightful take on traditional Chicken Marsala inspired by Buca Di Beppo, featuring tender chicken cutlets, Marsala wine, and crispy bacon in a creamy sauce.
Is this a copycat recipe?
Yes, this recipe is inspired by the flavors found at Buca Di Beppo.
How many chicken cutlets are needed?
You will need 16 ounces of chicken cutlets, which is approximately 4 thin pieces.
What type of bacon should I use?
The recipe calls for 2 ounces of low-sodium bacon.
How should the bacon be prepared?
The bacon should be cut into 1/4-inch pieces before cooking.
What type of Marsala wine is recommended?
A high-grade dry Marsala wine is recommended for the sauce.
How much flour is required for dredging?
The recipe uses 1/2 cup of flour for dredging the chicken cutlets.
Should I season the chicken before flouring?
Yes, pat the chicken cutlets dry and season them lightly with coarse salt and fresh ground black pepper before dredging.
Do I remove the bacon fat from the pan?
No, keep the fat in the skillet to cook the chicken cutlets for extra flavor.
What if there isn't enough fat to fry the chicken?
If necessary, add a touch more olive oil to make approximately 2 tablespoons of fat in the pan.
How long do I cook the chicken cutlets?
Sauté the cutlets for a few minutes on each side until they are golden brown and cooked through.
What is the first step in making the sauce?
Add the Marsala wine to the skillet and use a wooden spoon to scrape up the browned bits from the bottom of the pan.
How much should the Marsala wine reduce?
Allow the Marsala to cook until it has reduced by about a quarter to concentrate its flavor.
When do I add the heavy cream?
Stir in the heavy cream after the Marsala wine has reduced.
How long does the sauce need to simmer?
Let the sauce simmer for about 2-3 minutes until it thickens nicely.
Can I adjust the amount of heavy cream?
Yes, the 4 tablespoons of heavy cream can be adjusted to your personal taste.
When do I return the bacon to the pan?
Return the crispy bacon and the chicken to the skillet once the sauce has thickened to warm them through.
What is the best way to serve this dish?
Serve the chicken topped with the creamy sauce and a garnish of minced parsley. It pairs well with pasta or a fresh salad.
What garnish is used for this Chicken Marsala?
The dish is finished with a generous sprinkle of 1/4 cup minced fresh flat-leaf parsley.
What makes this recipe 'savory'?
The combination of seasoned chicken, crispy bacon fat, and the reduction of dry Marsala wine creates a deep savory profile.
Is this recipe suitable for guests?
Yes, it is described as perfect for impressing guests or enjoying as a family favorite.
How many ingredients are in this recipe?
There are 9 total ingredients including seasonings and oil.
Is this an easy recipe to follow?
Yes, it is tagged as an easy recipe and a comfort food staple.
What category does this recipe fall into?
It is categorized as a main dish and Italian cuisine.
Can I use regular bacon instead of low-sodium?
You can, but you may want to adjust the additional salt used for seasoning the chicken.
Should the bacon be crispy?
Yes, the instructions specify cooking the bacon until it is crisp and lightly browned.
Why do I shake off excess flour from the chicken?
Shaking off excess flour prevents the coating from becoming gummy and helps achieve a better sear.
How many servings does this make?
Based on 16 ounces of chicken cutlets, it typically serves 2 to 4 people depending on portion size.
What tool should I use to remove bacon?
Use a slotted spoon to remove the bacon so the fat stays in the pan for the next steps.
What texture does the bacon provide?
The crispy bacon adds a lovely texture and depth to the overall dish.