You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Chicken Marsala by


3 lb boneless skinless chicken breasts
8 oz sliced fresh mushrooms
1 cup sliced yellow onion
1 cup Marsala cooking wine (can substitute
chicken broth)
1 cup chicken broth
1 teaspoon pepper
teaspoon salt
2 tablespoons cornstarch


Place chicken breasts in a 6-to 7-quart slow
cooker. Spread mushrooms and onion over
chicken. Whisk together Marsala, chicken broth,
salt, and pepper; pour over chicken. Cover and
cook on Low 6 to 8 hours or until chicken is
tender. Remove chicken breasts from slow
cooker, and keep warm (Reserve 3 Chicken
Breasts for Meal 4). Remove cup liquid from
slow cooker; add cornstarch to liquid, whisking
until smooth. Add cornstarch mixture to
remaining liquid in slow cooker; whisk to
remove any lumps. Increase heat to high, and
cook uncovered 10 to 15 minutes or until liquid
has begun to thicken, stirring as needed. Serve
mushroom sauce over chicken.

Back to Top