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) 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
- 1
Spray 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.
- 2
Cover; cook on Low heat setting 5 to 6 hours.
- 3
Remove 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. Return chicken to cooker.
- 4
To serve spoon mushroom mixture over chicken breasts; sprinkle with parsley.