Bucco De Beppo Group Menu Recipes

BUCA DI BEPPO CHICKEN MARSALA RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Place a chicken breast between 2 sheets of waxed paper. Pound chicken until they are about 1/4-inch thick. Repeat with remaining breasts.
• In a small bowl combine flour, oregano, salt and pepper, to taste.
• Dredge chicken in flour until coated thoroughly.
• Place olive oil and butter in a large skillet.
• Place skillet over medium heat.
• When skillet is hot, fry chicken breasts until they are almost fully cooked, about 3 minutes each side.
• Remove from pan and set aside. Keep pan on heat.
• Pour in Marsala wine and deglaze the pan. Make sure to scrape all the brown bits on the bottom of the pan.
• Add chicken broth, mushrooms and garlic.
• Cook on medium high for about 10 minutes, or until the sauce has reduced by half.
• Add chicken breasts back to the pan.
• Cook for another 10 minutes. The sauce should become thick.
• Serve over pasta.

BUCA DI BEPPO GREEN BEANS

Steps:

• Prepare the green beans by clipping off the stem end.
• Melt the butter in a sauté pan on low heat. Squeeze the juice out of two medium-size lemons. Strain the pulp and the seeds out of the lemon juice.
• When butter is melted, carefully add the lemon juice to the pan.
• Raise the temperature to medium and reduce until the lemon juice and butter become a sauce. Do not brown the butter.
• Place the clipped, fresh green beans in boiling water for two to three minutes. Do not overcook. The green beans should remain crisp.
• Strain the green beans and add to the sauce in the sauté pan. Toss the green beans in the sauce and season with salt to taste. Serve immediately.