Chicken Marsala -Crockpot
"This tasty dish is one we enjoy often. Make sure you are using a good quality broth; this makes a BIG difference in the taste of the chicken. This can easily be made gluten free by using you favourite gluten free all-purpose flour blend."
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Italian, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Slow Cooker, No Eggs, Wine, Boneless Pieces, Spring more
Recipe: #28756 December 02, 2017
- Serving Size: 1 (369.7 g)
- Calories 534.1
- Total Fat - 13 g
- Saturated Fat - 3.9 g
- Cholesterol - 161.2 mg
- Sodium - 1091.7 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 2.5 g
- Sugars - 3.3 g
- Protein - 64.1 g
- Calcium - 48 mg
- Iron - 2.9 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.3 mg
Place the flour, salt, pepper and garlic powder in a large plastic bag and shake to mix.
Melt 2 tablespoons bacon drippings in a large skillet over medium heat.
Meanwhile place the chicken breasts in the flour mixture and shake to coat; remove the breasts from flour mixture and shake off excess flour.
Place the breast in the skillet and brown both sides (About 4-5 minutes per side)
Place the browned chicken breasts in the bottom of the crock that has been sprayed with non-stick spray.
Melt the remainder of the bacon drippings in the skillet and cook the mushroom and onions until softened.
Add the broth and wine to mushrooms and onions and bring to a simmer, continue to cook for 2 minutes while scrapping the bits on bottom of skillet.
Pour over the chicken pieces, cover and cook on low for 4 hours.
Add the crumbled bacon and serve with a side of mashed potatoes or cooked rice.
Tips & Variations
No special items needed.