Recepies

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  Ingredients

• · 4 Chicken Breasts
• · 2 large cloves of garlic
• · Italian herbs to taste
• · Pepper to taste (I LOVE savory spice whiskey barrel pepper and I use a GENEROUS amount!)
• · ½ cup Marsala Wine from liquor store, not grocery store. 
• · ½ cup chicken broth
• · ¼ cup red wine your choice
• · 8 ounce carton of mushrooms (any kind of mushrooms!)
• · ½ onion diced(I use sweet onions to compliment the marsala)
• · Grated cheese
• · ½ stick of salted butter
• · Olive oil

In a skillet (I love using cast iron for this part) coat bottom with a generous amount of olive oil and heat for 2-5 minutes. Dice the garlic and add them to the oil, toss for 2 minutes or so. Add Chicken breasts and coat the top with a generous sprinkle of grated parmesan. Sprinkle top of chicken with Italian herbs and pepper. Brown and then flip and coat second side of chicken with Italian herbs, parmesan and pepper. Once brown, move all ingredients to a crock pot. In that same pan (don’t clean it) add ½ stick of butter and your carton of mushrooms and dices onion, add a sprinkle of pepper and herbs and brown just a bit (about 3 minutes) then add ¼ cup marsala wine and toss for 2 more minutes. Add mushroom/onion mixture to crock pot and top with remaining marsala, red wine, chicken broth, lipton soup mix and an additional sprinkle of Italian herbs. Cook on medium for 2 hours. 

I LOVE chicken marsala on top of cooked spinach and garlic mashed potatoes! Chianti is a great wine to have with this and I have a VERY affordable favorite! See photo for Chianti selection and marsala wine used!

Bon appetit!