Ingredients

The following ingredients have 4 Servings
  • 4 Boneless Skinless Chicken Breasts
  • 1 Cup Flour (or Gluten Free flour mix)
  • 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

Instruction

  • Place flour in shallow bowl and season with salt & 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 crowd the pan.Transfer to crock pot once browned.
  • In the same skillet place another 1 tbsp of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.
  • Add mushrooms to 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 crockpot.
  • Cover and cook on low for about 4 hours
  • Top with the cooked crumbled prosciutto and chopped parsley.