Chicken Marsala
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
Details
Preparation
Step 1
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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