The chicken must be cooked to a temperature of at least 165 F. If your slow cooker cooks fast, check for doneness after about 4 hours. Arrange the chicken in the slow cooker and add the mushrooms, scallions, chicken stock, and wine.Pat the chicken breasts with paper towels to dry and sprinkle with salt, pepper, and garlic powder.Lightly butter the interior of the slow cooker inner pot or spray with nonstick cooking spray.Optional garnish: 2 tablespoons chopped fresh parsley.3 scallions (thinly sliced save some of the green for garnish, if desired).1 cup sliced mushrooms (fresh or canned and drained).I have served with potatoes as well as simple pasta with olive oil and, of course, a nice crusty bread. It's just scrumptious.Īnother poster remarked that she increased the ingredients to produce even more sauce I'm on board with that! There can never be too much. Subsequently, I use a nicer Marsala and add a bit more of it. We enjoy a heavier Marsala "influence" but wouldn't change a thing other than that. substitutions) helps to balance the disparity between +/- tools. However, being mindful of timing, directions, and proper use of ingredients (e.g. ) have used both cooking methods and, although both methods produce beautiful results, I prefer the slow cooker.I have slowly built up my Le Creuset collection and have, admittedly, noticed nicer results using higher quality cookware/bakeware. Concerned about not being able to pull this one off? Worry not: you'd have to run into some serious problems (e.g. Serves 6.Īdapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).Ī lovely "gourmet" option for all skill levels. Spoon the mushrooms and sauce over the chicken, garnish with the chives and serve immediately. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 20 minutes more. Add the mushroom mixture and the remaining 1/4 cup Marsala to the slow cooker. Stir in the mascarpone, bring to a boil, and season generously with salt and pepper. Add the mushrooms and sauté until the edges begin to brown, about 5 minutes. About 30 minutes before the chicken is done, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. Cover and cook according to the manufacturer's instructions until the chicken is opaque throughout and very tender, about 2 1/2 hours on high or 5 hours on low. Slow-cooker method: Transfer the chicken to a slow cooker and add the Marsala mixture. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 30 minutes more. Add the mushroom mixture and the remaining 1/4 cup Marsala to the Dutch oven. Meanwhile, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. Cover the pot, set over low heat and cook until the chicken is opaque throughout and very tender, about 30 minutes.
Stovetop method: Transfer the chicken to a large Dutch oven and add the Marsala mixture. Add the broth and oregano and return to a boil. Add 2 cups of the Marsala, increase the heat to high and cook, stirring, until the wine is reduced and thickened, 7 to 10 minutes. Transfer to a plate.Īdd the shallots and pancetta to the pan and sauté over medium-high heat until lightly browned, 2 to 3 minutes. Working in batches if necessary, add the chicken breasts and cook, turning once, until golden on both sides, about 5 minutes total. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. One at a time, turn the chicken breasts in the flour mixture, gently shaking off the excess. On a plate, stir together the flour, the 1 tsp.
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