Ingredients
- 4 boneless skinless chicken breasts
- 1 cup flour
- 3 tablespoons olive oil
- 2 oz prosciutto (or bacon)
- 8 oz. sliced mushrooms
- 1/3 cup dry marsala wine (or chicken broth)
- 1/3 cup chicken broth
- 1/4 cup chopped fresh parsley
Preparation
Step 1
Place flour in shallow bowl and season with salt and pepper.
Coat the chicken evenly with the flour, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't over crown the pan. Transfer to crock pot once browned.
In the same skillet place another 1 tablespoon of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.
Add mushrooms sto skillet and cook until they begin to brown. Once brown stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
Pour the mushroom and wine sauce over the chicken in the crock pot.
Cover and cook on low for about 4 hours
Top with cooked crumbled prosciutto and chopped parsley.