- 4 - 5 oz. boneless skinless chicken breasts
- 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried basil
- 1/2 c. marsala wine
- 1/2 c. low sodium chicken broth
- 2 T. butter, broken into small pieces (margarine is ok)
- 8 oz. fresh mushrooms, sliced
1. 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.
2. Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
3. Pour the wine and broth into the crockpot.
4. Dot the butter over the chicken and dump the mushrooms on top.
5. Cook Low for 6 hours.
6. 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.
7. Serve over pasta of your choice or rice.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Did you use sweet or dry Marsala wine?
Sorry Mrsjam, for the delay in responding, had some technical issues… I used dry, but it was what I had on hand, believe sweet would work fine too! Happy Crocking!