I cherish having the capacity to placed supper in the Crockpot and simply leaving to invest energy with my family. 

Particularly amid these late spring months. This light and astounding Crockpot Chicken Marsala makes a stunning family dinner. So great, you could even make it for an evening gathering or night out on the town! The chicken is loaded with flavor and incredibly delicate subsequent to being in the slow cooker for a considerable length of time. 

This is an unquestionable requirement attempt!


Ingredients : 
  • 4 Boneless Skinless Chicken Breasts
  • 1 Cup of Flour or Gluten Free flour mix
  • 3 Tbsp Olive oIl
  • 2 oz prosciutto or bacon
  • 8 oz sliced mushrooms
  • 1/3 cup dry marsala wine or chicken broth
  • 1/3 cup Chicken Broth
  • 1/4 cup chopped fresh parsley

Instructions : 
  1. Place flour in shallow bowl and season with salt & pepper.
  2. Coat the chicken evenly with the flour, shaking off the excess.
  3. Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't over crowd the pan.Transfer to crock pot once browned.
  4. In the same skillet place another 1 tbsp of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.
  5. Add mushrooms to skillet and cook until they begin to brown. Once brown stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
  6. Pour the mushroom and wine sauce over the chicken in the crock pot.
  7. Cover and cook on low for about 4 hours
  8. Top with the cooked crumbled prosciutto and chopped parsley.Gluten Free
  9. Use a gluten free flour and gluten free chicken broth

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