Chicken Marsala with Fettuccine
Hands-On Time: 10 minutes
Ready In: 1 1/2 - 1 3/4 hours
Yield: 6-8 servings
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
- 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.
- 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.
- 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.
Tip
Skinless chicken is usually best for recipes using the
CROCK-POT® slow cooker because the skin can shrivel and curl
during cooking.
Copyright© 2008 Sunbeam Products, Inc. doing business as Jarden Solutions. All rights reserved. Crock-Pot® is a registered trademark and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Sunbeam Products, Inc. or its licensors and may not be copied, imitated or used without prior written permission or Sunbeam Products, Inc.
Member Comments On...
Chicken Marsala with Fettuccine
0 |
This sounds great! Will try it.
27 |
Instead of using chicken breasts, try bonelss thighs. They don't dry out, and are delicious! Double the recipie (8thighs) and sauce for a family of 4.
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