Crock pots are great for summer time cooking.  You will get a great, easy, home cooked meal, without heating up the kitchen.  I love cooking with wine and I think you will enjoy this recipe.

4 boneless skinless chicken breasts (boneless and skinless is best when using the crock pot)

Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken.

Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.

Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.

10 tbsp. softened butter, divided
2/3 cup packed brown sugar
2 large Granny Smith apples, cored, peeled and sliced
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups flour
1-1/2 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup milk
1/4 cup Marsala wine
Crème fraîche or lightly sweetened whipped cream (optional)

Preheat oven to 350°F and spray a 9-inch springform pan with nonstick cooking spray. Combine 1/4 cup (4 tbsp.) butter and brown sugar in a small saucepan. Cook over low heat, stirring frequently, until mixture no longer separates, about 4 minutes. Pour into prepared pan and arrange apple slices on top. In a medium bowl, beat remaining 6 tbsp. butter until light and fluffy; beat in sugar, eggs and vanilla. Stir together dry ingredients in a small bowl. Stir together milk and Marsala; add dry ingredients to butter mixture alternately with milk mixture, beginning and ending with dry ingredients and beating well after each addition. Stir in walnuts and pour into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack for 10 minutes. Remove ring from pan and invert cake onto a serving plate. Serve warm with crème fraîche or lightly sweetened whipped cream, if desired.

Prep time: 15 minutes Cook time: 35 to 40 minutes  Makes 10 servings.
 

Nutrition Per Serving: 350 calories, 5 g protein, 17 g total fat (8 g sat., 0 g trans), 44 g carbohydrate, 2 g fiber, 29 g sugar, 80 mg cholesterol, 230 mg sodium, 8 points

1/2 teaspoon dried marjaoram

1/8 teaspoon onion powder

1/8 teaspoon pepper

4 butterfly 1/2 inch thick pork loin chops

1 teaspoon olive oil

1/2 cup Marsala Wine

2 teaspoons cornstarch

1 can chicken broth with garlic

 Combine seasonings; sprinkle over pork chops.  In a non stick skillet, brown chops in oil until browned on both sides.  Add Marsala wine and chicken broth.  Bring to a boil.  Reduce heat; cover and simmer for 45 to 60 minutes or until tender.  Remove meat and keep warm.  Combine cornstarch and with 1/4 cup water until smooth.  Stir into cooking juices in pan.  Bring to a boil.  Cook and stir for 2 minutes until thickened.  Serve over pork chops.

Serve your mouth watering pork chops with broccoli.

Happy Saturday evening Classy Chefs!

Hubby and I go out to eat Friday nights after bowling. Last night we treated ourselves to Olive Gardens. I love Olive Gardens and I try a different dish every time we go. Last night I had Chicken Vino Bianco. When I came home I jumped on the Internet and started searching for the recipe. I found it! I will be trying this recipe this week.

Enjoy!

Have an awesome week-end!

Blessings,

Betty

Chicken Vino Bianco

4 pieces boneless skinless chicken breasts (pounded down to about 1/3 to 1/4 inch thick)
2 ounces olive oil
2 tablespoons chopped green onions
1/2 cup small diced tomatoes 1/2 cup red onions, sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine
seasoned flour (for dusting)
Whole Wheat Spaghetti or linguine

FOR SEASONED FLOUR
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Heat oil in large saute’ pan. Dust pounded chicken in seasoned flour. Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees. Remove chicken from pan and set aside.

Add 2 Tbsp butter to pan. Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan. Let saute’ for three minutes, stirring constantly. Add chicken back to pan. Add white wine, lemon juice and the remainder of the butter. Allow to come to a boil. Cook pasta according to directions. Add drained cook pasta to the pan and toss together and serve.

Betty Lynch, Author, “Back to the Table with My Country Kitchen”http://www.bettylynch.biz/ Back to the Table with My Country Kitchenhttp://www.mycountrykitchen.com - Newsletter, Cookbooks, Tips, Recipes & More