This may make you a hero at dinnertime. Tastes like you
ordered out from an Italian restaurant.
Ingredients:
4
|
Boneless Chicken Breasts
|
1/4 cup
|
Balsamic Vinegar
|
¼ cup
|
Dry White Wine
|
2 cloves
|
Garlic, chopped
|
2
|
Sprigs Fresh Thyme
|
½ tsp
|
Dry Crushed Rosemary
|
½ tsp
|
Salt
|
½ tsp
|
Cracked Black Pepper
|
1 Tbsp
|
Olive Oil
|
1 Tbsp
|
Chopped Capers
|
8 oz.
|
Cleaned & sliced Baby Bella
Mushrooms, or white button mushrooms
|
1 cup
|
Shredded Mixed
Mozzarella/provolone Cheese
|
Directions:
Mix all the
ingredients except the chicken and mushrooms together in a small bowl. Pour a
little of the marinade in the bottom of the slow cooker. Add mushrooms and top
with chicken, then pour the rest of the marinade over the chicken. Cook on high
for 4 hours, remove the chicken and mushrooms and set aside. Add the liquid to
a saucepan. In a small bowl mix together 1 Tbsp flour and 1 Tbsp water. Slowly
add to the simmering sauce and whisk until thickened, about 5-8 min. Add chicken to slow cooker and spread out the cheese on the
tops of the chicken pieces. Turn crock pot off and leave in with the the lid on until ready
to serve. Serve the chicken and mushrooms over mashed potatoes or pasta and pour a little of the sauce over top. You
can also pass some separately at the table.
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