Slow Cooker Chicken Marsala

This classic Italian-American dish is made easier in the crock pot. Traditional Chicken Marsala sautéed in a skillet can be a little tricky, and a little messy. Cooking most of the ingredients in the crock pot ahead of time, then finishing the sauce in the skillet results in a mouth-watering dinner, without the stress.

Chicken breasts, the leanest part of the chicken, are low in fat and high in protein to keep bones and muscles strong; and its many nutrients include vitamin B-6, important for heart health.

Preparation Time: 45 minutes (30 minutes before cooking, 15 minutes after cooking)
Cooking Time: 3 hours
Total Time: 3 hours and 45 minutes

INGREDIENTS

• 4 boneless, skinless chicken breasts, sliced in half lengthwise, and trimmed of any fat
• ½ cup sweet onion, sliced
• 10 to 12 ounces white or baby portabella mushrooms, stems removed, rinsed and sliced
• 2 cloves garlic, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper, or more to taste
• 1 cup Marsala, sweet or dry
• ½ cup low-sodium chicken broth
• 2 tablespoons flour or cornstarch
• ½ cup water or chicken broth
• 2 tablespoons freshly squeezed lemon juice, or juice of ½ lemon
• 1 tablespoon butter
• ¼ cup fresh parsley, minced, for garnish

INSTRUCTIONS

1. Place onion, mushrooms and garlic in bottom of crock pot.
2. Arrange chicken breasts over vegetables and sprinkle with salt and pepper.
3. Pour Marsala and chicken broth over chicken. Turn crock pot to low and cook for 3 hours.
4. Remove chicken from the crock pot and place on a serving plate. Cover with aluminum foil to keep warm.
5. Pour the onion-mushroom mixture along with all the broth/Marsala into a 10 to 12-inch skillet. Bring mixture to a simmer.
6. Mix the flour or cornstarch into the ½ cup of water or broth and stir until smooth. Add to the skillet and stir mixture frequently until sauce thickens, about 5 minutes.
7. Turn off heat. Stir in the butter and lemon juice.
8. Pour sauce over chicken and garnish with parsley. Serve with rice, noodles or roasted potatoes and salad or vegetable of choice.

Makes 8, 5-to-6 ounce servings.

Nutritional Information
Per serving with sauce: 195 calories; 5.3g total fat (1.7g saturated fat, 0.2g polyunsaturated fat, 2.0g monounsaturated fat); 591g sodium; 92mg cholesterol; 5.3g carbohydrate; 0.7g fiber; 0.8g sugars; 33g protein; 140.8mg potassium.