4 Reviews

We love Marsala chicken, and this is a very good recipe. Next time, I will make more of the sauce, we didn't have enough to put over top of the spaghetti noodles I served on the side. But the flavor is wonderful. Thank you.

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Shawnee TX October 28, 2006

Very tasty dish! I made a few substitutions to reduce the sat. fat. I made a double batch: instead of bacon, I used seven Morning Star Breakfast strips (we call them 'fake-in') and instead of heavy cream, I used 1/2 C of evaporated skim milk. Everyone loved it and it was very good as leftovers too.

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Lowfat Linda July 26, 2006

THE true "Buca" Chicken Marsala, is a much more complicated recipe, and it involves reducing Marsala wine by 1/2 and adding butter at the very end. I know from first hand!

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Frenchy Cabernet November 06, 2013

I loved the recipe! I agree with other reviewers that there wasn't enough sauce, especially if you planned on covering pasta with it. I am used to mushrooms in my chicken marsala, but didn't really miss them because of the wonderful chunks of bacon in this recipe! :) I planned on using all the sauce for my chicken, and doubled the sauce ratio for my chicken. No need for salt with the bacon....enjoyed very much! Thanks for sharing! Made for Photo Tag.

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breezermom March 17, 2013
Buca Di Beppo Chicken Marsala (Copycat)