Buca di Beppo Chicken Marsala

(from castro15’s recipe box)

Categories: Chicken


  • 4 chicken breasts
  • 1 cup flour
  • Salt and pepper, to taste
  • 1 tbsp oregano
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 cups Marsala wine
  • 3 cups chicken stock
  • 1 1/4 cups sliced fresh mushrooms
  • 4 minced garlic cloves
  • 16 oz. cooked linguini


  1. Place chicken breasts one at a time between 2 sheets of waxed paper. Pound until they are about 1/4" thick.

  2. In a small bowl, combine flour, salt, pepper and oregano.

  3. Dredge chicken in flour until coated thoroughly.

  4. Heat the olive oil and butter in a large skillet.

  5. Fry chicken breasts until they are almost fully cooked, about 3 minutes each side. Remove from pan.

  6. Deglaze the pan with the wine. Make sure to scrape all the brown bits on the bottom of the pan and mix with the wine.

  7. Add chicken stock, mushrooms, and garlic. Cook the broth on medium-high for 10 minutes, or until the sauce has been reduced by half.

  8. Add chicken breasts back into the pan and cook for another 10 minutes. The sauce should become thick.

  9. Serve over pasta.

Email to a friend | Print this recipe | Back