I’m back in action bringing you one of my favorite Italian dishes. Like any kid who grew up in the suburbs of somewhere, I learned about the existence of chicken marsala from none other than Buca di Beppo. Yes, that’s right, that family style Italian chain that is the talk of any newly developed suburban downtown. I have always wanted to find a recipe for this dish and tonight I finally tried one. I’m very excited to share this success with you! Here we go!
Prep Time: 10 minutes
Cook Time: 6 hours, 0 minutes
- 4 boneless, skinless chicken breasts
- 1/4 cup of all purpose flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon basil
- 3/4 cup marsala wine
- 3/4 cup chicken broth
- 2 tablespoons butter, cut into small pieces
- 8 ounces of fresh mushrooms, sliced
Put the chicken breasts at the bottom of the Crock Pot. Add small pieces of butter over the chicken. Combine flour, black pepper, salt, basil, marsala wine and chicken broth in a separate bowl. Stir and pour over the chicken. Cook on low for 5 hours. Add mushrooms and cook on low for one more hour. Serve with rice or noodles or veggies. Enjoy!
Review: Love love love! If you have sweet marsala wine, I think it’ll be even better (I only had dry). I just like sweet though so it’s up to you! Looking forward to my leftovers for dinner this week!
Adapted from trusty ol’ food.com