Chicken Marsala, Crock Pot Style

This is an almost effortless way to serve an elegant meal.  I often order chicken marsala if I see it on a menu, and for such a delicious meal, it is deceptively easy.  Creating it in a crock pot makes it even easier.  I love crock pot meals.  It's so nice to walk in the door after a long day at work and know that an incredible dinner is waiting for you.  If you take 10 minutes prepping it in the morning before heading off to work, you're basically done!  When you come home, all you have to do is add your side dishes and voila!  Dinner is on the table!


 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!

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Painting: Ingham Marsala Wine by Marcello Dudovich.