Ingredients

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

1. 1- Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
2. 2- 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.
3. 3- Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.