Slow Cooker Creamy Marsala Chicken
Slow Cooker Creamy Marsala Chicken
Ingredients
Ingredients
- 1 tbsp extra virgin olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 200g Swiss brown mushrooms, thickly sliced
- 100g button mushrooms, thickly sliced
- 2 tbsp plain flour
- 2/3 cup marsala
- 4 large chicken breast fillets, halved
- 1/4 cup thickened cream
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Mashed potato, to serve
- Steamed green beans, to serve
- Fresh flat-leaf parsley leaves, to serve
Instructions
- 1
Heat oil in flameproof slow cooker bowl or a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until starting to soften. Add garlic and half the mushrooms. Cook for 2 minutes. Add flour. Stir to coat mushroom mixture. Add marsala. Simmer, stirring, for 3 to 4 minutes or until reduced by half. Season with salt and pepper.
3 min - 2
Transfer bowl to slow cooker. Arrange chicken in mushroom mixture. Cover. Cook on HIGH for 2 hours 30 minutes (or LOW for 5 hours), turning chicken halfway during cooking. Top chicken with remaining mushrooms and spoon over some of the sauce. Cook on HIGH for a further 30 minutes or until chicken is cooked through and mushrooms are tender.
150 min - 3
Add cream to sauce mixture. Stir in chopped parsley. Cook on HIGH for 5 minutes or until heated through. Sprinkle with extra parsley leaves. Serve with mashed potato and beans.
5 min
