Chicken Marsala

3.50 average, 2 votes
2008 November 16


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  • 1 pound of boneless chicken breasts
  • 1 plate of flour
  • 1 package of fresh mushrooms
  • 1 pound of Shedd’s Spread (you won’t need the whole thing but it’s close)
  • 1 bottle of Holland House Marsala cooking wine

This is the type of dish you make for your girlfriend’s parents after they find out that you’ve be doing it in their bed. It’s real good but takes some work.

First rinse the mushrooms and slice them to 1/8 inch in thickness. Keep the stems and tops attached. Then microwave the mushrooms in about 1/8 cup of wine and 1 tablespoon of Shedd’s Spread. Cook until the shrooms are shrunken and brown like they would look if they came out of a can (approximately 6 minutes & stirring half way through). But never use canned mushrooms – they really adversely affect the taste.

While this is cooking, clean the chicken. Then dredge it in the plate of flour so that all sides have a thin layer of flour (no egg necessary). Place one tablespoon or more of the Shedd’s Spread in a frying pan. When its melted, add the chicken and cook both sides until the it’s light gold/yellow. Then add the mushrooms and 3/4 cup wine mixed with 1/4 cup of water. Allow to cook until the sauce is thickened up some what. Make sure to turn the chicken over so that both sides absorb the sauce.

To make it real classy like, serve with Uncle Ben’s Chicken Flavored white rice. But add some sliced almonds to rice will it’s cooking. I also recommend some steamed broccoli that can be flavored with the Shedd’s Spread and some garlic powder. It’s the bomb.

Pardon us please, while we pay for beer...

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Keith Russell

wow i love the taste of marsala and this sounds fantastic but just one thing ,im english so whats shedds spread?please

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