‘Twas the night after Christmas when all through the house, not a creature was stirring, especially not Mom or Dad!
(Who were worn OUT from holiday celebrations!)
The day after Christmas SCREAMS for a slow-cooker dish that requires little effort or prior planning. This chicken marsala is just what Santa delivered.
It’s rich, decadent and befitting of the holiday season, but it pays homage to the inevitable exhaustion that seeps into your bones about 3PM on Christmas Day.
It calls for marsala wine, which would make it genuine, but hey, let’s be real: Use whatever leftover white wine you have from Christmas dinner. It still works.
This easy dish is a true present for the holiday season.
If you still have family and friends visiting, enjoy their presence with this present.
Slow Cooker Chicken Marsala
1 Tbs olive oil
2 Tbs shallots, chopped
2 garlic cloves, chopped
2 Tbs all purpose flour
1/2 tsp salt
1/4 tsp black pepper
6 boneless, skinless chicken breasts (about 5 oz each)
8 oz baby bella mushrooms, sliced
3/4 cup marsala wine
2 tsp cornstarch
2 tsp chopped parsley, for garnish (optional)
Coat slow cooker insert with nonstick cooking spray. Combine the olive oil, shallots and garlic in bottom of slow cooker.
In a shallow dish, stir together the flour, salt and black pepper. Pound the chicken to an even thickness, coat it with the flour mixture and add to the slow cooker. Scatter mushrooms over chicken and add the marsala.
Cover and cook on low heat setting for 4 hours or until the chicken is tender. To thicken the sauce, turn the slow cooker up to high heat setting. Combine the cornstarch with 2 teaspoons water and stir it into the chicken mixture. Cover and cook until the sauce has thickened 10 to 25 minutes. Stir in parsley. Season to taste with salt and pepper; serve.
Nutritional Information: Calories Per Serving: 235, Fat: 5 g, Carbohydrates: 9 g, Fiber: 0 g, Protein: 29 g.
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