Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Chicken Marsala

Chicken Marsala can be found at most restaurants in the United States. This Italian dish consists of lightly floured chicken with a wine sauce and sliced mushrooms. The key ingredient to this recipe is the Marsala wine which is not hard to find and typically isn't very expensive.


  • 4 boneless skinless chicken breasts
  • 1 cup flour
  • 1 Tbsp oregano
  • salt and pepper to taste
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1-1/4 cup fresh sliced mushrooms
  • 4 garlic cloves (minced)
  • 2 cups marsala wine
  • 3 cups chicken stock
  • 1 package linguini or spaghetti (cooked)


  1. Place chicken breasts one at a time between 2 sheets of waxed paper.
  2. Pound chicken until they are about 1/4 inch thick.
  3. In a small bowl combine flour, salt, pepper and oregano.
  4. Dredge chicken in flour until coated thoroughly.
  5. Heat olive oil and butter in a large skillet.
  6. Fry chicken breasts until they are almost fully cooked (about 3 minutes each side)
  7. Remove from pan.
  8. Deglaze the pan with the marsala wine.
  9. Make sure to scrape all the brown bits on the bottom of the pan and mix with the wine.
  10. Add chicken broth, mushrooms and garlic.
  11. Cook on medium high for 10 minutes or until the sauce has reduced by half.
  12. Add chicken breasts back to the pan.
  13. Cook for another 10 minutes.
  14. The sauce should become thick.
  15. Serve over pasta.