WOWZA! This meal was awesome. While I prefer crockpot meals where I dump everything in and let it cook all day, this meal was worth the little bit of extra effort!
- 4 boneless, skinless chicken breasts
- 1 cup of flour
- 3 tbl olive oil
- 2 oz bacon (or prosciutto if preferred)
- 8 oz sliced mushrooms
- 1/3 cup marsala cooking wine
- 1/3 cup chicken broth
- 4-5 medium or small red potatoes, washed and cut in 1/2’s or 1/4’s
Place flour in a shallow bowl and season with salt and pepper. Coat chicken evenly with the flour, shaking off the excess. Heat the olive oil in a large skillet over medium heat, and brown chicken on both sides. Transfer to crock pot once browned.
In the same skillet cook bacon until crispy. Save for topping on the meal for later. Add mushrooms to the skillet and cook until they brown. Once brown, stir in wine and broth, scraping up pieces of bacon that stuck to the pan. Pour the mushroom and wine sauce over the chicken in the crock pot. Add the cut up potatoes to the top. Cover and cook on low for 4 hours. Serve with crumbled bacon or prosciutto on top. Enjoy!
We think this would go great with: Pinot Noir – which is a complex red and pairs wonderfully!