Mmmm, chicken Marsala! This classic Italian-American dish is one of my all time favorites. In fact, any recipe that calls for wine is high up on my list! This version of the dish tastes just as great, but it’s a bit on the lighter side, so you can chow down without guilt. Plus, it’s made in a slow cooker, which makes it an easy meal to throw together on a weeknight. Pair it with a Pinot Noir and you’re all set!***NOTE: The flavor of the Marsala can be a bit overpowering, so if you’re not very much in to a strong alcohol flavor, you may want to cut down the Marsala and replace the rest with chicken broth.
INGREDIENTS
- 1 tablespoon olive oil
- 2 tablespoons chopped shallot
- 2 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 boneless skinless chicken breasts (about 5 ounces each)
- 8 ounces baby bella mushrooms, sliced
- ¾ cup sweet Marsala wine
- 2 teaspoons cornstarch
- 2 teaspoons chopped parsley, for garnish, optional
INSTRUCTIONS
Ideal Slow Cooker Size: 4-Quart
- Coat slow cooker insert with nonstick cooking spray. Combine the olive oil, shallot and garlic in bottom of slow cooker.
- In a shallow dish stir together the flour, salt and black pepper. Pound the chicken to an even thickness and coat it with the flour mixture and add to the slow cooker. Scatter mushrooms over chicken and add the Marsala.
- Cover and cook on LOW for 4 hours or until the chicken is tender. To thicken the sauce, turn the slow cooker up to HIGH. Combine the cornstarch with 2 teaspoons water and stir it into the chicken mixture. Cover and cook until the sauce has thickened 10 to 25 minutes. Stir in parsley. Season to taste with salt and pepper and serve.
Originally posted at: Lafayette Real Estate News
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