Description
Tender chicken breasts slow-cooked in a rich, savory Marsala wine and mushroom sauce. A sophisticated dinner with minimal active effort.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 8 oz sliced cremini mushrooms
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp cornstarch
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden, then transfer to the slow cooker.
- In the same skillet, sauté mushrooms until browned and moisture has evaporated. Add them to the slow cooker on top of the chicken.
- Whisk together Marsala wine, chicken broth, and minced garlic. Pour the mixture over the chicken and mushrooms.
- Cover and cook on Low for 6 hours or High for 3 hours.
- Mix cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking.
- Stir in butter right before serving to create a glossy, rich finish.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American