Description
A luxurious, slow-cooked version of the Italian classic featuring tender chicken breasts and earthy mushrooms in a rich Marsala wine reduction.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 3 minutes per side until golden. Remove chicken and set aside.
- In the same skillet, sauté sliced mushrooms and minced garlic until softened and browned.
- Place seared chicken in the slow cooker and pour the mushroom mixture over the top.
- Whisk together Marsala wine and chicken broth, then pour over the chicken.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- Whisk cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker 30 minutes before serving.
- Stir in butter just before serving and garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American