- 1 1/2 tsp vegetable or canola oil
- 1 clove of garlic, finely chopped
- 1 1/2 lbs chicken breast, boneless, skinless
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 3/4 cup marsala (cooking wine)
- 3/4 cup, low-sodium chicken broth
- 1 tbsp butter, broken into small pieces
- 8 oz fresh mushrooms, sliced
- 2 tbsp fresh parsley (optional)
In the slow cooker, spread the oil and chopped garlic evenly over the bottom. Lay your chicken breasts in the slow cooker. Mix the flour, salt, pepper, and basil and sprinkle over the chicken. Combine the wine and chicken broth together, and pour into the slow cooker. Dot the butter over the chicken breasts, and then dump the mushrooms. Cook on LOW for 6 hours. Serve over pasta or rice and sprinkle with fresh parsley.
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