*Ingredients:
°6 (1.5 pounds, total) boneless, skinless chicken breasts
°1 teaspoon garlic powder
°1 teaspoon dried basil
°1 teaspoon dried thyme
°1/2 teaspoon sweet paprika
°freshly ground salt and pepper, to taste
°1 tablespoon olive oil
°8 ounces mushrooms, sliced
°3 garlic cloves, minced
°1 cup dry marsala
°1/2 cup of water
°1/4 cup cornstarch
°1/4 cup heavy cream
°Chop parsley, for garnish
* Methods :
Lightly grease a 6-quart slow cooker with cooking spray and set aside. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt and pepper.
Heat olive oil in skillet on medium-high heat. Add the prepared chicken breasts to the hot oil and cook for 3 minutes on each side, or until just golden brown. Transfer chicken to slow cooker and top with mushrooms and garlic.
Return skillet to medium-high heat and add marsala wine; cook 1 minute, scraping up browned bits from bottom of pan.
Pour the wine over the chicken and mushrooms. Close with a lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Chicken is done when internal temperature reaches 165˚F. Remove the chicken breasts from the slow cooker and set aside on a plate.
Combine water and cornstarch in a mixing cup or small bowl and whisk until incorporated; then whisk the porridge into the wine sauce.
Add the heavy cream to the wine sauce and whisk until combined.
Return chicken to slow cooker; cover with lid and cook on HIGH for 20 minutes or until sauce is thickened. Transfer chicken from slow cooker to plates; drizzle with mushroom sauce and garnish with fresh parsley. Serve and enjoy!
