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.
Serve on a bed of white rice with a green salad.
Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.
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