Tuesday, October 23, 2012

Crockpot Chicken Marsala


Not too long ago, I made chicken marsala for the first time, and loved it! It's not difficult to make, and it's not too time consuming, but I was sure there would be a way to adapt this to the crockpot. So I did!

This chicken marsala has the same flavor as the original, but because you're not dredging it in flour and frying it, it doesn't have the same "crispy" feel. What I especially loved about this version, though, is that it was on the table FIVE minutes after the chicken was cooked through! FIVE MINUTES! (I was serving leftover side dishes, namely roasted brussels sprouts, so your time may vary, but still - five minutes!)

A few minutes spent in the morning or afternoon will get you a freaky fast delicious dinner.

Start by brushing the bottom of your crock pot insert with the olive oil. Place the minced garlic on the bottom of the crock, then add the chicken breasts. Season the chicken with salt and pepper, then add the mushrooms.


Pour the wine over the chicken,


then cook on low for 4-6 hours until the chicken is cooked through. Remove the chicken and mushrooms to a plate


and transfer the juices and wine to a small saucepan. In a small measuring cup, dissolve the cornstarch in the chicken broth, whisking well until no lumps remain. Heat the liquids in the sauce pan over medium heat til it begins to simmer, then slowly add the chicken broth.


Continue to whisk the sauce until it thickens, 2-3 minutes.

Place the chicken on a serving platter or on individual plates and cover with the sauce.


In order to soak up the delicious sauce, you could make rice pilaf or mashed potatoes as accompaniments!

One year ago: Cranapana Bread
Two years ago: Pumpkin Cake Roll
Three years ago: Double Corn and Potato Chowder

Find more great ideas at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show.

Crockpot Chicken Marsala

1 tsp. olive oil
1 tsp. minced garlic
2 skinless, boneless chicken breasts
4 oz. baby bella mushrooms, sliced
1/4 cup marsala wine
1/4 cup chicken broth
2 tsp. cornstarch

Pour the olive oil into the bottom of the crockpot insert and brush to distribute the oil. Place the garlic in the crock, then top with chicken. Season the chicken with salt and pepper, then add the mushrooms. Pour the wine in to cover the chicken. Cook on low for 4-6 hours.

When chicken is cooked through, remove the meat and mushrooms to a plate. Pour the wine mixture from the crock into a small saucepan and bring to a simmmer over medium heat. Whisk together the cornstarch and chicken broth and add it to the simmering wine, whisking constantly, until the sauce thickens, 2-3 minutes.

Pour sauce over chicken and mushrooms to serve. Serves 2.

No comments:

Post a Comment

© Copyright Elenacooking.com
 
countercounter