Cooking with food intolerances

Chicken Marsala (slow cooker) January 11, 2011

I have two chicken recipes that my oldest daughter calls “chicken blah blah”. This is one of them. The other is chicken mirabella.

2 lbs. boneless chicken breasts

1 tsp. sea salt

1 tsp. black pepper

3 Tbs. olive oil

1/2 c. rice or sorghum flour

1/4 c. dried parsley flakes

1/2 c. chicken broth

1 c. sliced mushrooms

1/4 c. minced sweet onion

1 c. any red wine or grape juice

Mix safe flour, sea salt and pepper in large resealable bag. Cut up chicken into bite size pieces. Put chicken in bag and shake to coat. In skillet with olive oil, brown the chicken. Then add onions and mushrooms and cook about 5 minutes. Put it all in the slow cooker with wine and chicken broth. Cook on low for 6-8 hours. Serve with rice, rice noodles, or buckwheat noodles.


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