I love my mom’s chicken Marsala recipe, but this recipe is MUCH EASIER and almost as tasty (of course the good old fried version is going to be tastier, but also pack with much more calories)! I found this very simple recipe on allrecipes.com and thought I would share the goodness! This recipe serves 4 peeps!
4 (5 ounce) boneless skinless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
3/4 cup marsala wine
3/4 cup low sodium chicken broth
2 tablespoons butter, broken into small pieces (margarine is ok)
8 ounces fresh mushrooms, sliced
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.
Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
Pour the wine and broth into the crockpot.
Dot the butter over the chicken and dump the mushrooms on top.
Cook LOW for 6 hours.
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.
Serve over pasta or rice.
I used boil in a bag brown rice which made this dinner that much easier!