Dead Sexy Supper


10-20-2014 Dead Sexy Supper - Mesmerizing Marsala

Throughout history and in every culture it was considered an art to be versed in the knowledge of brewery.  Recipes for brewing spirits, romantic elixirs and remedies of the heart and libido were passed down through the generations.  Bewitch your lover this Halloween with a supper that is dangerously sexy, my ‘Mesmerizing Marsala’ recipe will help you cast the perfect spell for erotica.


Marsala wine is the base of this herbaceous creamy mushroom sauce that is served over lightly breaded chicken breast.  I paired it with jasmine rice as an elegant accompaniment. The mushrooms make this dish magical.  Some mushrooms are poisonous and hallucinogenic, like the kind eaten by Alice in Wonderland, but all of them are symbolic of an erect penis.  When considering the mushroom’s aphrodisiacal qualities, understand that the most potent erogenous zone is the mind.  The visual stimulation of this phallic fungus psychologically affects sexual arousal.  Further, the Doctrine of Signatures teaches that if plants in some way resemble various parts of the body it can be used to “treat” that body part.  Let your eyes feast on this time lapse video to further understand.

Mushrooms are a favorite in erotic cooking.  Mesmerize your lover with a dead sexy supper that will charm his pants off.

Sensuously yours,

Honey L’Amour, a Culinary Seductress




  • 4 chicken breast halves
  • 2 pounds of mushrooms, trimmed and sliced
  • 3 shallots, finely chopped
  • 2 sprigs of fresh sage, julienned
  • 2/3 cup of Marsala wine, plus 2 tablespoons
  • 14 ounces of chicken broth
  • 2/3 cup of heavy cream
  • 5 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 cup of flour

SPICES: salt, white pepper, garlic powder, onion powder


Pre-heat over to 325 degrees.  Bring chicken broth to a boil, reduce to about 3/4 of a cup.  Cook shallots in 3 tablespoons of butter until they turn golden, add mushrooms and 1 part of the sage and salt and pepper to taste.  Cook until liquids produced by the mushrooms evaporate. Dredge season chicken in flour and sear in a hot skillet in olive oil and butter.  Layer in a baking dish, cover and place in the oven.  Add 2/3 cup of wine to skillet, scraping up the brown bits, add reduced broth, cream, and mushrooms; simmer until sauce is thickened to your liking, adding more flour and whisking rapidly to thicken.  Add remaining sage and wine.

Plate chicken and ladle marsala mushroom sauce over the top.




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