Recipe by TinaJWag
"I use boneless chicken breast for this healthy, flavorful dish. Serve over rice or potatoes to soak up all the delicious sauce! I like to serve this with rice and sauteed spinach. If you're cooking for two, you might be tempted to halve the recipe, but don't; you'll be happy to have leftovers!"
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garlic cloves, minced
salt and ground black pepper to taste
skinless, boneless chicken breast, cut into 2-inch cubes
sliced white mushrooms
chopped fresh parsley for garnish
Next time I will do the following:
Add a lot more salt and pepper to the flour mixture. Also add some italian seasoning and garlic powder to the mixture.
Dip chicken in egg before coating, brown chicken before placing in crock pot. Saute onion along with garlic before adding to crock pot, then use marsala to deglaze the pan.
Those steps will increase prep time, but hopefully it'll positivelly affect the outcome.
OK...so I followed the other commenters feedback and dredged the chicken in eggs and a spicier flour mix. I also sautéed the garlic and onions and then deglazed with the marsala. It felt like I could have just cooked without the slow cooker. It tasted reasonable but not one I would be rushing to do again.
I thought that the Chicken Marsala might come out to sticky, I seasoned the flour with onion, garlic powder 1/8 teaspoon of each. and a pinch of pepper, Flour and browned chicken. then followed the rest of recipe. Need cornstarch and water. I'm serving this with Onion Rice and Candied Carrots. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Marsala
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
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