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Buca di Beppo Chicken Marsala




Source of Recipe


cook's exchange


List of Ingredients




Olive oil
4 thin chicken breast cutlets
2 oz. low salt bacon, cut into 1⁄4-inch pieces
1⁄2 cup flour
Coarse salt
Fresh ground pepper
1⁄2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley



Recipe



� Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook 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 and pepper, 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. Saut�, 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