Chicken Marsala looks inviting
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Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen.
INGREDIENTS
1.6 pounds to kilograms is 0.726 kg
One kilogram is equal to 2.2046 pounds.
• ▢6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
• ▢1 teaspoon garlic powder
• ▢1 teaspoon dried basil
• ▢1 teaspoon dried thyme
• ▢½ teaspoon sweet paprika
• ▢salt and fresh ground pepper, to taste
• ▢1 tablespoon olive oil
• ▢8 ounces mushrooms, sliced
• ▢4 cloves garlic, minced
• ▢1 cup dry marsala wine
• ▢½ cup water
• ▢¼ cup cornstarch
• ▢¼ cup heavy cream
• ▢chopped fresh parsley, for garnis
INSTRUCTIONS
• Lightly grease a 6-quart slow cooker with cooking spray and set aside.
• Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned.
• Transfer chicken to slow cooker and top with mushrooms and garlic.
• Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
• Pour the wine over the chicken and mushrooms.
• Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
• Remove chicken breasts from slow cooker and set aside on a plate.
• Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
• Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
• Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes or until sauce has thickened. For a creamier texture, add more heavy cream.
• Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
• Serve.
on its own or bed rice to soak up juice
INGREDIENTS
1.6 pounds to kilograms is 0.726 kg
One kilogram is equal to 2.2046 pounds.
• ▢6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
• ▢1 teaspoon garlic powder
• ▢1 teaspoon dried basil
• ▢1 teaspoon dried thyme
• ▢½ teaspoon sweet paprika
• ▢salt and fresh ground pepper, to taste
• ▢1 tablespoon olive oil
• ▢8 ounces mushrooms, sliced
• ▢4 cloves garlic, minced
• ▢1 cup dry marsala wine
• ▢½ cup water
• ▢¼ cup cornstarch
• ▢¼ cup heavy cream
• ▢chopped fresh parsley, for garnis
INSTRUCTIONS
• Lightly grease a 6-quart slow cooker with cooking spray and set aside.
• Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned.
• Transfer chicken to slow cooker and top with mushrooms and garlic.
• Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
• Pour the wine over the chicken and mushrooms.
• Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
• Remove chicken breasts from slow cooker and set aside on a plate.
• Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
• Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
• Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes or until sauce has thickened. For a creamier texture, add more heavy cream.
• Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
• Serve.
on its own or bed rice to soak up juice
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