Ingredients:
4 boneless, skinless chicken breasts
¼ cup flour
½ teaspoon salt
½ teaspoon black pepper
½ cup marsala wine (this is what the recipe calls for - I would use 3/4 to 1 cup)
½ cup sliced mushrooms
1 tablespoon olive oil
Preparation:
Mix the salt and pepper with most of the flour and coat the chicken in it.
Brown the chicken on both sides in a skillet in the oil, then put it in the slow cooker.
Sauté the mushrooms in the marsala wine in the skillet for 10 minutes, stirring the mixture constantly.
Sprinkle the remaining flour over the chicken, and then pour the sauce on top.
Cook for 6 hours on low.
(Serves 4)
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