Slow-Cooker Marsala Nuggets

Chani Stern Chani Stern
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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.

6h 6
Easy Low Carb Meat

Contains: Gluten, Wheat

Directions

Prepare the Marsala Nuggets

  1. Spread oil and garlic over the bottom of a slow cooker.

  2. 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.

  3. Cook on low-medium heat for six hours. Serve over rice or mashed potatoes.

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1 Comment

Shoshana •

Can I use fresh (sliced) mushrooms?

Raquel Malul Kosher.com Team •
Reply to Shoshana

sure