Preparation:
Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides and transfer to the slow cooker.
In the same skillet, sauté mushrooms and garlic until golden and fragrant. Deglaze with Marsala wine, scraping up browned bits. Reduce wine slightly, then pour over chicken in the slow cooker.
Add chicken broth to the slow cooker. Cover and cook on low for 5-6 hours until the chicken is tender.
Stir in heavy cream during the last 30 minutes of cooking.
Before serving, mix in fresh parsley and butter. Adjust seasoning with salt and pepper if necessary.
Serve the Chicken Marsala with your choice of sides, enjoying the rich mushroom and Marsala sauce draped over the succulent chicken. This dish celebrates the art of slow cooking, bringing together complex flavors for a truly satisfying meal.
This Dish Has Got My Husband Hooked.
How To Make Beef Bourguignon
Discovering its Nutritional and Medicinal Proficiencies
Quick bread recipe: warm and tasty, it’s very good
How to properly store tomatoes so they last a really
This is why grandma always puts cloves in an onion
The Most Delicious Dinner in 10 Minutes: My Grandmother’s Recipe
AIR FRYER POACHED EGGS
The Most Effective Way to Clear Your Lungs: Cough and Mucus Gone in 3 Days with Lemon Water!
