Chicken Marsala

Source

Ingredients:
4 boneless skinless chicken breasts
1 cup flour
3 tbsp olive oil
2 oz prosciutto or bacon
1 onion finely chopped (I added)
8 oz fresh sliced mushrooms
1/3 cup dry marsala wine (or chicken broth)
1/3 cup chicken broth
1/4 cup chopped fresh parsley (I omitted)

Directions:
1. Place flour in shallow bowl and season with salt and pepper.
2. Coat the chicken evenly with the flour, shaking off the excess.
3. Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't overcrowd the pan. Transfer to crock pot once browned.
4. In the same skillet, brown the prosciutto or bacon until it becomes crisp. Remove onto paper towels.
5. Add onion to skillet and cook until soft. Add mushrooms and cook until both the onion and mushrooms have browned. Once brown, stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
6. Pour the mushroom and wine sauce over the chicken in the crock pot.
7. Cover and cook on low for about 4 hours.
8. Top with the cooked crumbled prosciutto and chopped parsley right before serving.

Notes: I'm trying to increase my healthy crock pot recipe repertoire. Although this doesn't rate super high on the healthy scale (hello bacon grease), it gets a perfect score for both deliciousness and ease. This will definitely become a regular in our household.