1/4 cup all-purpose flour or 2T tapioca starch
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
3/4 cup marsala wine (3/4 c white wine + 3 t brandy)
3/4 cup low sodium chicken broth
2 tablespoons butter, broken into small pieces
8 ounces fresh mushrooms, sliced
Directions:
Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don't overlap as much as possible.
Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
Pour the wine and broth into the crockpot.
Dot the butter over the chicken and dump the mushrooms on top.
Cook LOW for 6 hours.
When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken.
Serve over pasta or rice or quinoa.
I ate red quinoa and broccoli with mine. Jim had rice of course.
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