Excellent! - I skipped the "loaf" part - just made up the spread. Then prepared it two slightly different "open faced" ways for a meal (eliminating about 150 calories per serving by skipping the French bread AND the second slice.) First, I used a thick piece of Texas garlic toast, topped it with a nice layer of shrimp and crab spread, wrapped it in tinfoil and baked as directed. Darn good. For the next day's lunch, I just put the seafood spread on a regular slice of toast, put paprika and pepper and parmesan on top, then put it under the broiler. Also darn good! Thanks for a great recipe, ME WYNTR, and thanks to a national drugstore chain for having the canned crabmeat and shrimp on special this week!

Reviewed On: Apr. 11, 2010

Very nice Italian-ish recipe. I lessened the cholesterol by 60 mg by using only 1 tblsp butter and 4 tblsp olive oil. Also took 130 calories off the total by using only one chicken breast and cutting it into bite-sized pieces. And, for personal preference, I browned the chicken in the skillet then added the liquid after the browning was complete. Otherwise, no changes in ingredients - served with angelhair pasta and some good parmesan and a lot of pepper. Next time, I will add onion. Very good, grneyedmustang - thanks so much!

Reviewed On: Apr. 11, 2010

Easy adjustment to feed one or two - I rinse one chicken breast, then cut it into cubes/chunks (removing any fat,) then dip it in the flour mixed with just a touch of oregano, salt and pepper, and a touch of dried basil. I saute the chicken in the pan all by itself in a tsp of oil, then remove to a paper towel when done. I then melt a tablespoon of butter and another of oil and put the mushrooms as well as sliced onions in the pan. When those are cooked down, I add the chicken back in along with the marsala and sherry (in a 2 to 1 ratio) - regular wines, not cooking wines. Let simmer for a few minutes for all the flavors to meld, then serve with angelhair or your favorite pasta plus a nice green salad on the side. Excellent meal for one or two using only one chicken breast.

Reviewed On: Feb. 21, 2010