Description
A comforting Italian dish of tender chicken breasts in a rich marsala wine sauce with mushrooms, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 6 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 teaspoons minced garlic
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1 1/2 cups sliced mushrooms
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper on both sides.
- Sear the chicken breasts in the skillet for about 3-4 minutes on each side until golden brown.
- Transfer the chicken to your slow cooker once browned.
- Add the minced garlic on top of the chicken.
- Pour in the marsala wine and chicken broth.
- Add the sliced mushrooms over the top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Mix the cornstarch with 1/4 cup of cold water in a small bowl until smooth.
- Stir in the cornstarch mixture and heavy cream during the last 30 minutes of cooking.
- Garnish with chopped parsley just before serving.
Notes
For a diabetes-friendly version, consider using sugar substitutes like Stevia or Monk fruit instead of regular sweeteners.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg