After a week of Craig being sick, he finally (mostly) got over it (except for the runny nose) just in time for his study/test week. His first big M2 (medical school year 2) exam is next Friday, so he has a TON of studying to do. I mean, he would have a ton of studying to do, anyway, but considering that we had my family in town over Labor Day weekend followed by a week of Craig being sick, he now has a TON of studying to do. See the difference?
Anyway, just when I thought I was totally home-free from getting sick from Craig, I woke up Thursday morning with a throat that was absolutely on fire. It was painful to talk, and my whole body was aching. I slowly dragged myself out of bed and made the painstaking trek to the kitchen so I could make Craig’s lunch while he got ready for his long day of class and studying. After making his lunch, I settled on our couch with my pillow and a fleece blanket. I wanted to go back to sleep, but I knew I had to work that day. I don’t know if I’ve ever been as thankful for a job that allows me to work from home as I was on Thursday.
When Craig returned home that evening and gently asked if I happened to know what we were having for dinner, I gave him a look that said, “Do I look like someone who has thought about what we are having for dinner tonight?” He was happy with leftovers and snacking, and I was happy with a snack and sleeping more. I did offer to brown some meat for pasta, but Craig insisted that I just rest, so I was not going to argue with that. He’s a good sport. 🙂
After some more sleeping and what was probably somewhere around my 237th cup of tea (exaggerate much?), I regained some energy and decided that I should at least see what we had in the kitchen for Friday’s dinner. After all, this weekend is the start of Craig’s study week, so I wanted to start it off right. Considering how I was feeling at that point, I was thinking that I would still not be quite a hundred percent by the next day, but that I would be well on my way to a full recovery. I figured that, if anything, I could at least throw something into the slow cooker. My, how I love our slow cooker!
I decided on this chicken marsala recipe that I had made once last year. The first time I made it, I followed it exactly. This time, however, I made a few changes (Craig called them improvements) based on other recipes I had read. Last time, we both enjoyed the slow cooker chicken marsala. It was easy and pretty tasty. This time, we LOVED the chicken marsala. I don’t know the last time I saw Craig eat that much in one serving.
Oh, and for anyone who was worried, you will be happy to know that by the end of the day on Friday, I was actually feeling great! I can’t believe how quickly I got better. Thank you, immune system!
Recipe Adapted from: Food.com
- 1 1/2 tsp vegetable or canola oil
- 1 clove garlic, fine chopped
- 1.5-ish lbs chicken breast (boneless, skinless)
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 3/4 cup marsala (cooking) wine
- 3/4 cup (low sodium) chicken broth
- 1 tbs butter or margarine, broken into small pieces
- 8 ounces fresh mushrooms, sliced
- 2 tbs fresh parsley, chopped
Update: While I didn’t seem to have this problem the first time I made this (or didn’t notice), the sauce had been a little more liquidy than I wanted the last few times, and I ended up adding more flour at the end. The last time I made this, I went ahead and doubled (or just short of it) the dry ingredients (flour, salt, pepper, and dried basil). It turned out great!…just a little thicker than before. It’s really up to your personal preference, but I wanted to offer that as an option, as well. 🙂
In the slow cooker, spread the oil and chopped garlic evenly over the bottom. Lay your chicken breasts in the slow cooker on top of the oil and garlic (try not to have them completely overlapping). Mix the flour, salt, pepper, and basil together, then sprinkle over the chicken. Combine the wine and chicken broth together, and then pour into the slow cooker. Dot the butter over the chicken breasts, and then dump in the mushrooms. Cook on low for 6 hrs. When six hours are up, pull the chicken and put on serving dish. Stir the sauce and mushrooms and little and then spoon it over the chicken. Sprinkle with parsley. Serve over pasta, rice, or even mashed potatoes (though pasta is our favorite for this particular meal).