Friday, October 15, 2010
Chicken Marsala, Crock Pot Style
CHICKEN MARSALA, CROCK POT STYLE
1/2 cup flour mixed with 1/2 teaspoon each salt, pepper, paprika, and garlic powder
1.5 - 2 lbs. boneless chicken breast halves cut in 1" chunks (partially frozen makes it easier to cut)
1 tablespoon butter
1 tablespoon olive oil
8 oz. sliced mushrooms (button, crimini, whatever fresh mushroom you like)
3/4 cup Marsala wine
1.5 cups chicken stock
2 more tablespoons butter
chopped fresh parsley
Early in the day, toss chicken in flour mixture. Melt butter with oil in skillet and, when hot, add chicken. Stir and toss chicken in the hot butter/olive oil and cook until it has browned nicely all around. Remove from heat. Turn crock pot to high setting. Place browned chicken in crock pot. Cover with mushrooms. Pour wine and chicken stock over top. Cover with lid. After half an hour, reduce crock pot to low and walk away. Let it cook for 4-6 hours. Twenty minutes before serving, add the rest of the butter and remove the lid. If you prefer a thicker sauce, drizzle and stir in a mixture of 1 tablespoon cornstarch mixed with 2 tablespoons water at this time. Let it continue to cook, uncovered for the next 20 minutes. When ready to serve, sprinkle with parsley. Serve with rice, linguini, or mashed potatoes, along-side or with the marsala over the top. I also like to serve those thin, elegant green beans with this meal. Enjoy!
Buy the poster at: http://www.trueartworks.com/poster.php/0000-0285
Painting: Ingham Marsala Wine by Marcello Dudovich.