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This melt-in-your-mouth chicken gets so soft and succulent that the cutlets break apart into “nuggets” once they’re cooked. Best of all, it’s beyond easy to prepare. Simply throw all the ingredients into your Crock-Pot and let it cook all day. You’ll come home to a gourmet dinner, piping hot and ready to eat.
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
1 (8-ounce) can sliced portobello mushrooms, drained
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.
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Can I use fresh (sliced) mushrooms?
sure