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4 boneless skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1⁄2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1⁄2 cup chicken broth
2 teaspoons Worcestershire sauce
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley
Directions:
- Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking
spray. Season chicken with salt and pepper.
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- Transfer to
CROCK-POT® slow cooker.
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- Heat oil in large skillet over medium heat until hot. Add onion.
Cook and stir until translucent. Add Marsala and continue cooking 2
to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add
broth, Worcestershire sauce, 1⁄2 teaspoon salt and 1⁄2 teaspoon
pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1⁄2 to 1 3⁄4 hours or until chicken is done.
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- Transfer chicken to cutting board and let stand. Blend whipping
cream and cornstarch until smooth. Stir into cooking liquid.
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- Cover;
cook 15 minutes longer or until mixture is thickened. Add salt and
pepper, if desired.
Recipe Source: Disneyfamily.com
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