Chicken Marsala

Chicken Marsala
Chicken Marsala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cloves garlic, finely chopped

  • 1

    tablespoon vegetable oil

  • 8

    boneless skinless chicken breasts

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 2

    jars (6 oz each) Green Giant™ sliced mushrooms, drained

  • 1

    cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)

  • 1/2

    cup water

  • 1/4

    cup cornstarch

  • 3

    tablespoons chopped fresh parsley

Directions

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all. Cover, cook on low heat 5 - 6 hours Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley. Serve on a bed of white rice with a green salad. Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.

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