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Tuesday, January 3, 2012

Recipe 54 : Chicken Marsala

8 chicken breasts
1 T. olive oil
1/2 t. salt
1 t. pepper
2 cloves garlic, minced
16 ou. fresh mushrooms, sliced
1 cup Marsala wine
1/2 cup water
1/2 cup flour

Mix garlic and olive oil on the bottom of the slow cooker, covering the entire bottom.  Line the chicken breast along the pot and sprinkle with salt and pepper.  Dump all of the mushrooms on top of the chicken and pour in the wine.  Cook on LOW for about 5 hours.  Carefully remove chicken.  Mix water and flour together until smooth and mix with juices from the chicken.  Cook on HIGH for about 30 minutes.  Add chicken back to the pot and heat until the chicken is warm again.

This recipe is A-MAZ-ING!!!  And so easy to make.  I served this with a serving of orzo pasta and some fresh steamed broccoli.  I cannot eat a whole chicken breast, so I used 4 and cut them in half.  I have never used Marsala wine before while cooking.  You can do one of two things.  You can go to the liquor store and buy real Marsala wine (always a fine idea to go to the liquor store) or you can do what I did and buy the cooking wine from the grocery store.  The recipe called for canned mushrooms, but I used fresh- they taste so much better.  The amount of mushrooms appears to be a lot, but they cook down quickly.  The recipe also calls for cornstarch, but I didn't have any, so I just substituted flour.  In short, this recipe is wonderful and even worthy of serving to dinner guests.

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