Recipe: January 2012/Week 1

Slow Cooker Chicken Marsala
{next time, I will try to remember to take a picture!}

Prep Time: 10 Min

Total Time: 5 Hr 25 Min

Makes: 8 servings

INGREDIENTS

2

cloves garlic, finely chopped

1

tablespoon vegetable oil

8

boneless skinless chicken breasts

1/2

teaspoon salt

1/2

teaspoon pepper

2

jars (6 oz each) Green Giant® sliced mushrooms, drained

1

cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)

1/2

cup water

1/4

cup cornstarch

3

tablespoons chopped fresh parsley

DIRECTIONS

1Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.2Cover; cook on Low heat setting 5 to 6 hours.3Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.4Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.5To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

This recipe was super easy.... but I did have some difficulty with the sauce itself, it didn't thicken and I had to thicken it in a saucepan with some flour.... and I did not use the parsley, I forgot about it. Doy.  I put it over garlic mashed potatoes which helped spruce up the flavor. When re-heated, the sauce got gelatin-like and I wasn't a fan of that, otherwise it re-heated just fine. You're probably going to be seeing a lot of slow cooker recipes from me for a while.... I like to do them on the weekends!!!! This weekend it's going to be a slow cooker chicken stroganoff!!!