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Slow-Cooker Marsala Nuggets Recipe

Slow-Cooker Marsala Nuggets
Source: Kosher

Ingredients

  • 1 (8-ounce) can sliced portobello mushrooms, drained
  • 1 and 1/2 tablespoons oil
  • 2 cubes Gefen Frozen Crushed Garlic
  • 1 and 1/2 pounds dark chicken cutlets
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon dried basil
  • 1 cup Kedem Marsala or other marsala cooking wine
  • 3/4 cup Manischewitz Chicken Broth
  • 1 and 1/2 tablespoons trans-fat-free margarine
PREP TIME
15m 		COOK TIME
6h 		TOTAL TIME
6h15m
YIELD
6 servings

Instructions

  • Spread oil and garlic over the bottom of a slow cooker.
  • Spread chicken cutlets over the oil in a single layer.
  • Sprinkle with flour, salt, pepper and basil.
  • Add wine and chicken broth, then pats of margarine and portobello mushrooms.
  • Cook on low-medium heat for six hours.
  • Serve over rice or mashed potatoes.

Dinner

A recipe from Kosher

https://www.flyers-on-line.com/data/recipes/8106/slow-cooker-marsala-nuggets.jpg

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