BUCA DI BEPPO CHICKEN SALTIMBOCCA
Make and share this Buca Di Beppo Chicken Saltimbocca recipe from Food.com.
Provided by Punky Julster
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly salt chicken breasts.
- Sprinkle evenly with chopped sage.
- Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
- Meanwhile, heat olive oil in a saute pan.
- Lightly flour chicken pressed with Prosciutto.
- Place in heated oil, Prosciutto side down.
- Brown one side, turn and brown the other side.
- Drain off excess oil, and deglaze with 4 ounces of white wine.
- Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
- On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
Nutrition Facts : Calories 592.4, Fat 43, SaturatedFat 12, Cholesterol 118.8, Sodium 2085.5, Carbohydrate 12.7, Fiber 2.5, Sugar 1.2, Protein 32.1
BUCA DI BEPPO(™) VEAL SALTIMBOCCA RECIPE
Provided by á-64866
Number Of Ingredients 11
Steps:
- Pound out the veal between wax paper. Don't pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half. Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest. Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.
BUCA DI BEPPO CHICKEN GLORIOSO
Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.
Provided by Cook4_6
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
- Saute the chicken breast until browned.
- Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
- Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
- Transfer the chicken breasts to a pan and hold.
- Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
- Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
- Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
- Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
- Garnish with parsley and serve.
Nutrition Facts : Calories 472.2, Fat 28.3, SaturatedFat 5.6, Cholesterol 96, Sodium 690.7, Carbohydrate 10.7, Fiber 1.9, Sugar 6.2, Protein 33.5
BUCA DI BEPPO CHICKEN MARSALA (COPYCAT)
A friend of mine just visted Buca Di Beppo and has proclaimed it her favorite eatery! She mentioned she tried the most awesome Chicken Marsala there. Another friend of mine gave me this copycat recipe!
Provided by Cook4_6
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat 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 the pan.
- Put flour on a plate.
- Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
- Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
- When fat is hot shake excess flour off cutlets and place in pan.
- Saute, 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 top and a sprinkle of parsley.
Nutrition Facts : Calories 263.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 93.1, Sodium 141.1, Carbohydrate 13.4, Fiber 0.6, Sugar 0.3, Protein 26.1
BUCA DI BEPPO CHICKEN CACCIATORE WITH GARLIC MASHED POTATOES
Make and share this Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes recipe from Food.com.
Provided by Iron Woman
Categories Chicken
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For Chicken Cacciatore:.
- Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.
- Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender.
- Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
- For Mashed Potatoes:.
- Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
- On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.
Nutrition Facts : Calories 2034.5, Fat 161.2, SaturatedFat 77.8, Cholesterol 453.4, Sodium 2078.8, Carbohydrate 65.5, Fiber 6.1, Sugar 17.1, Protein 64.9
BUCA DI BEPPO CHICKEN WITH LEMON
Make and share this Buca Di Beppo Chicken With Lemon recipe from Food.com.
Provided by Cook4_6
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
- Begin to heat the olive oil in a 12 inch sauté pan on med-high.
- Pound the chicken to about 1/4 inch thickness.
- While oil is getting hot, lightly season both sides of the chicken breast with salt.
- Lightly dust the chicken breast in the flour, shake off excess flour.
- Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
- When both sides are nice and brown, add white wine and lemon juice.
- Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
- Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
- Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
- Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
- Add capers to the sauce.
- Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.
Nutrition Facts : Calories 1197, Fat 87.6, SaturatedFat 36.9, Cholesterol 214.7, Sodium 359.1, Carbohydrate 64.6, Fiber 6.7, Sugar 4.7, Protein 39.2
CHICKEN SALTIMBOCCA - BUCA DI BEPPO
Steps:
- Lightly salt chicken br easts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
More about "chicken saltimbocca buca di beppo recipes"
CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD
From foodandwine.com
5/5 (352)Category Meat + Poultry
- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
COPYCAT BUCA DI BEPPO CHICKEN SALTIMBOCCA
From noshingwiththenolands.com
5/5 (8)Servings 4Cuisine ItalianTotal Time 45 mins
- Place the chicken between wax paper and pound flat, not too thin and cut into 4 pieces each. Lightly salt and seaon with the sage and flour one side. Place the prosciutto on the unfloured side and pound slighty to have the prosciutto adhere to the chicken. The chicken should be about 1/2" thick.
- Place oil in a large fry pan over medium heat. Place chicken prosciutto side down and brown. Turn over and brown the other side until cooked through. Continue cooking the chicken in this fashion until all is cooked, adding more oil if necessary. Keep cooked chicken warm.
- Drain excess oil and add white wine to deglaze, cook and reduce the wine by half. Add the artichokes, lemon juice, cream and butter and cook until sauce is thickened.
- Place the chicken on a large platter and top with the sauce and sprinkle with the capers. Serve immediately.
BUCA DI BEPPO CHICKEN SALTIMBOCCA RECIPE
From bigoven.com
5/5 (4)Category Main DishCuisine ItalianTotal Time 45 mins
COPYCAT BUCA DI BEPPO CHICKEN SALTIMBOCCA RECIPE ...
From cdkitchen.com
5/5 (8)Total Time 2 hrsServings 4Calories 541 per serving
MWM COPYCAT BUCA DI BEPPO CHICKEN SALTIMBOCCA
From noshingwiththenolands.com
RECIPE(TRIED): BUCA DI BEPPO CHICKEN SALTIMBOCA ...
From recipelink.com
CHICKEN SALTIMBOCCA - MENU - BUCA DI BEPPO ITALIAN ...
From yelp.com
BUCA'S CHICKEN SALTIMBOCCA - PINTEREST.COM
From pinterest.com
CALORIES IN BUCA DI BEPPO SMALL CHICKEN SALTIMBOCCA ...
From calorieking.com
COPYCAT BUCA DI BEPPO VEAL SALTIMBOCCA - PINTEREST
From pinterest.com
BUCA DI BEPPO'S CHICKEN SALTIMBOCCA RECIPE - COOKING INDEX
From cookingindex.com
BUCA DI BEPPO CHICKEN SALTIMBOCA - BIGOVEN.COM
From bigoven.com
CHICKEN SALTIMBOCCA - BUCA DI BEPPO ITALIAN RESTAURANT ...
From tripadvisor.ca
BUCA DI BEPPO ITALIAN RESTAURANT - MENU - HOUSTON
From yelp.ca
BUCA DI BEPPO CHICKEN SALTIMBOCCA - LUNCH RECIPES
From fooddiez.com
CHICKEN SALTIMBOCCA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
BUCA DI BEPPO CHICKEN SALTIMBOCCA - CHAMPSDIET.COM
From champsdiet.com
BUCA DI BEPPO CHICKEN MARSALA RECIPE - SECRET COPYCAT ...
From secretcopycatrestaurantrecipes.com
BUCA DI BEPPO'S CHICKEN PARMIGIANA - PINTEREST.COM
From pinterest.com
BUCA DI BEPPO CHICKEN LIMONE - COPYKAT RECIPES
From copykat.com
BUCA DI BEPPO - CHICKEN SALTIMBOCCA CALORIES, CARBS ...
From myfitnesspal.com
FOODCOMBO
MONSON RECIPES: BUCA DI BEPPO CHICKEN SALTIMBOCCA RECIPE
From yummymonsonfood.blogspot.com
BUCA DI BEPPO CHICKEN SALTIMBOCCA - RECIPE GOLDMINE
From recipegoldmine.com
RECIPE: BUCA DI BEPPO CHICKEN SALTIMBOCCA - RECIPELINK.COM
From recipelink.com
BUCA DI BEPPO CHICKEN SALTIMBOCCA RECIPES ALL YOU NEED IS …
From stevehacks.com
CHICKEN SALTIMBOCCA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BUCA DI BEPPO CHICKEN MARSALA - COPYKAT RECIPES
From copykat.com
10 BEST BUCA DI BEPPO RECIPES - YUMMLY
From yummly.com
CHICKEN SALTIMBOCCA - REVIEW OF BUCA DI BEPPO ITALIAN ...
From tripadvisor.com
CHICKEN SALTIMBOCCA BUCA DI BEPPO RECIPES ALL YOU NEED IS …
From stevehacks.com
BUCA DI BEPPO ITALIAN RESTAURANT - MENU - BREA
From fr.yelp.ca
CHICKEN SALTIMBOCCA - BUCA DI BEPPO - BIGOVEN
From bigoven.com
BUCA DI BEPPO CHICKEN SALTIMBOCCA MACRO NUTRITION FACTS ...
From ketofoodist.com
BUCA DI BEPPO ITALIAN RESTAURANT - MENU - CLAREMONT
From yelp.ca
BUCA DI BEPPO CHICKEN SALTIMBOCCA RECIPE - FOOD.COM
From pinterest.ca
CHICKEN SALTIMBOCCA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BUCA DI BEPPO ITALIAN RESTAURANT - MENU - GAITHERSBURG
From yelp.ca
VEAL SALTIMBOCCA - MENU - BUCA DI BEPPO - SAN FRANCISCO
From yelp.ca
CALORIES IN BUCA DI BEPPO CHICKEN SALTIMBOCCA AND ...
From fatsecret.com
BUCA DI BEPPO CHICKEN SALTIMBOCCA - ארוחת צהריים מתכונים
From foodiez.co.il
CHICKEN SALTIMBOCCA RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
You'll also love