Wednesday, March 07, 2012

What's for Dinner- Crock Pot Chicken Marsala

I love a good Crock Pot meal.  With my busy schedule, I've been trying to dedicate at least one day a week to cooking that way.  This was probably one of the quickest chicken meals I have ever made.  I served it with a garlic rice (Uncle Ben's) that I will NEVER buy again.  I love garlic, but this way overkill.  The smell was overwhelming, so I knew it was going to be potent.  But the chicken ended up nice and moist, so it wasn't a total loss. And at 189 calories per serving how can you go wrong?  Want to try it?

  • 4 - 5 oz. boneless skinless chicken breasts
  • 1/4 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried basil
  • 1/2 c. marsala wine
  • 1/2 c. low sodium chicken broth
  • 2 T. butter, broken into small pieces (margarine is ok)
  • 8 oz. fresh mushrooms, sliced

1. Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don’t overlap as much as possible.
2. Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
3. Pour the wine and broth into the crockpot.
4. Dot the butter over the chicken and dump the mushrooms on top.
5. Cook Low for 6 hours.
6. When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken.
7. Serve over pasta of your choice or rice.

Bon Appétit!

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