This recipe comes courtesy of Stephanie O'Dea's cookbook "Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking"... She used steak, as I did in the previous post. On a whim, we decided to try the same recipe using chicken. Though it worked well, we will likely stick to the original recipe that uses the steak. Try it out and let me know which you prefer.
A-1 and Dijon Chicken:
2 tablespoons A-1 steak sauce 2 tablespoons Dijon mustard 1 lb. chicken cutlets 1/4 cup white wine
Use a four-quart slow cooker. Combine A-1 sauce and mustard in a little bowl. Paint the mixture on all sides of the chicken. Put chicken into slow cooker. Add wine. Cover and cook on low for 6-8 hours.