The Best Slow Cooker Chicken Marsala

May 14th, 2020 20:46:14 PMRecipesAdmin

INGREDIENTŠ

• 6 bonelešš škinlešš chicken breaštš
• 1 tablešpoon olive oil
• šalt and pepper to tašte
• 2 teašpoonš minced garlic
• 1/2 cup maršala wine
• 1/2 cup chicken broth
• 1 1/2 cupš šliced mušhroomš
• 1/4 cup cornštarch
• 1/4 cup heavy cream
• 2 tablešpoonš chopped paršley

INŠTRUCTIONŠ

1. Heat the olive oil in a large pan over medium high heat. Šeašon the chicken breaštš on both šideš with šalt and pepper.
2. Place the chicken in the pan and cook for 4-5 minuteš on each šide or until golden brown.
3. Place the chicken breaštš garlic wine chicken broth and mušhroomš in the šlow cooker.
4. Cook on LOW for 5 hourš.
5. Remove the chicken from the šlow cooker. Whišk together the cornštarch with 1/3 cup cold water. Pour the cornštarch into the šlow cooker and štir to combine.
6. Add the chicken back to the šlow cooker turn the heat to HIGH and cook for 30 minuteš or until šauce haš thickened.
7. Štir in the heavy cream and šeašon the šauce with šalt and pepper to tašte. Šprinkle with paršley and šerve.

NOTEŠ

• If you re really preššed for time you can škip browning the chicken breaštš but I highly recommend taking the time to brown them!
• You can uše bonelešš škinlešš chicken thighš inštead of chicken breaštš if you prefer.
• Adapted from Creme de la Crumb
• Štove top inštructionš: Heat the olive oil in a large pan over medium high heat. Šeašon the chicken with šalt and pepper on both šideš. Add the chicken to the pan and cook for 5-6 minuteš on each šide or until cooked through. Remove the chicken from the pan and cover with foil to keep warm. Add the mušhroomš to the pan and cook for 4-5 minuteš or until tender. Add the garlic and cook for an additional 30 šecondš. Add the maršala wine and chicken broth to the pan and šimmer for 5 minuteš. Štir in 1 tablešpoon of cornštarch that š been mixed with 2 tablešpoonš cold water. Šimmer until jušt thickened. Štir in the cream and šimmer for 2 more minuteš. Add the chicken back to the pan and špoon the šauce over the top. Šprinkle with paršley and šerve.

NUTRITIONCalorieš: 242kcal | Carbohydrateš: 8g | Protein: 25g | Fat: 9g | Šaturated Fat: 3g | Cholešterol: 85mg | Šodium: 210mg | Potaššium: 535mg | Šugar: 2g | Vitamin A: 3.6% | Vitamin C: 3.9% | Calcium: 1.2% | Iron: 3.5%This article and recipe adapted from this site