Blueberry Chicken Marsala



Serves 8


8oz fresh sliced mushrooms

2 tbsp melted butter

6 boneless/skinless chicken breasts

½ cup flour

¾ cup Marsala wine

½ cup chicken broth (low sodium if you have it)

½ cup SCS Blueberry Yankee Rub

½ cup shredded mozzarella cheese

½ cup shredded parmesan cheese

2 chopped green onions


Preheat oven to 450 degrees.


Cook the mushrooms in 2 tbsp butter in  a large non-stick skillet over medium high heat. Stirring frequently. (3-5 minutes or until tender) Set these aside for later.


Cut each chicken breast in half lengthwise and pound flat to approx. 1/8 inch thickness.


Dredge chicken in the flour then cook chicken over medium heat in 2 tbsp butter for 3-4 on each side (until golden) using the same skillet you just cooked the mushrooms in (do this in batches to ensure even cooking).


Lightly grease a 13×9 baking dish and place all cooked chicken into the baking dish (it’s okay to overlap the chicken slightly during this step) and evenly distribute your cooked mushrooms over the top of the chicken. BE SURE to reserve the pan drippings!!


Add the Marsala Wine, the chicken broth and the SCS Blueberry Rub to the same skillet with all the drippings, bring to a boil then reduce heat and simmer uncovered for about 10 minutes(stir frequently). Pour sauce over chicken. Combine your cheeses and chopped green onions and sprinkle even over the chicken and mushrooms.


Bake uncovered at 450 degrees for about 13 minutes (until cheese is completely melted and starting to brown.




Thank you Kim Spuck