CROCKPOT CHICKEN MARSALA RECIPE

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Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your weekend and your new Red Plate!

Recipes adapted from: spicysouthernkitchen.com

Ingredients

• 1/3 cup Chicken Broth
• 1/4 cup chopped fresh parsley
• 4 Boneless Skinless Chicken Breasts
• 2 oz prosciutto (or bacon)
• 8 oz sliced mushrooms
• 1/3 cup dry marsala wine (or chicken broth)
• 1 Cup Flour (or Gluten Free flour mix)
• 3 Tbsp Olive oIl

Instructions

1. First, Place flour in shallow bowl and season with salt & pepper.
2. Then, Coat the chicken evenly with the flour, shaking off the excess.
3. Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't over crowd the pan.Transfer to crock pot once browned.
4. In the same skillet place another 1 tbsp of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.
5. Add mushrooms to skillet and cook until they begin to brown. Once brown stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
6. Pour the mushroom and wine sauce over the chicken in the crockpot.
7. Cover and cook on low for about 4 hours
8. Top with the cooked crumbled prosciutto and chopped parsley.