"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crock-Pot Chicken Marsala Recipe

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This recipe for Crock-Pot Chicken Marsala, by , is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Seymour
Added: Saturday, January 20, 2007


4 half chicken breasts
1 stick butter *
8 ounces cream cheese *
2/3 cup Marsala cooking wine (dry, not sweet)
2 can cream of mushroom soup
cup water
tsp. Oregano *
tsp. Basil *
tsp. garlic salt
salt and pepper to taste

Cut chicken breasts into cubes. Place chicken, butter, water, and spices in slow cooker. Mix cream cheese, wine, and mushroom soup until combined and pour over chicken. Cover and cook for 4 to 6 hours on high. Serve over cooked egg noodles.

* NOTE: I used about stick butter, low fat cream cheese, 3 toes fresh garlic, and instead of oregano and basil, tsp. Italian seasoning. Even with the smaller amount of butter and low fat cream cheese this was very rich!




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