Place chicken breasts, 1 cup Holland House® Marsala Cooking Wine, ½ teaspoon ground pepper, and dried thyme in a slow cooker. Cook on low for 4 hours and shred. Remove any excess liquid. Return chicken to slow cooker and add cream cheese, mayonnaise, 2 Tbsp. Holland House® Marsala Cooking Wine and mozzarella cheese. Cook on low for 2 hours or until all ingredients are melted. Stir to combine.
In a frying pan, heat 1 Tbsp. olive oil and sauté mushrooms sprinkled with salt and pepper until golden brown. Add 1 Tbsp. Holland House® Marsala Cooking Wine and cook until wine is reduced and nearly gone. Add mushrooms to dip and stir to combine.
Serve warm with toasted bread.
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Bold Boost #14: Pour ½ cup of Holland House® White Cooking Wine in your pan during the last two minutes of roasting for juicy chicken bursting with flavor.