- 4 boneless, skinless chicken breasts
- 1/4 cup of flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 T. olive oil
- 1/2 cup Marsala wine
- 1/2 cup sliced mushrooms
- 1/4 cup chopped parsley
Mix most of the flour with the salt and pepper and cover the chicken in this mixture. In a skillet, brown chicken breasts on both sides and place in crock-pot. Add wine and mushrooms to skillet and let heat for about 10 minutes, while tossing and stirring. Sprinkle the left over flour over chicken and pour the sauce with mushrooms over it. Allow to cook on low for 6 hours. Use parsley for garnish.
Tip: If the Marsala sauce is too liquid, add some flour to the sauce in the skillet to thicken.
Slow cooking sets in the wine flavoring, making a very tender chicken and a great thick sauce.
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