Ingredients

The following ingredients have 4 Servings
  • 6 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 teaspoons minced garlic
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 1 1/2 cups sliced mushrooms
  • 1/4 cup cornstarch
  • 1/4 cup heavy cream
  • 2 tablespoons chopped parsley

Instruction

  • Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
  • Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
  • Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
  • Cook on LOW for 5 hours.
  • Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
  • Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
  • Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.