CHICKEN MARSALA

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​INGREDIENTS

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• 4 boneless skinless chicken breasts

• salt and pepper to taste (I used about 1/2 teaspoon of each)

• 2 teaspoons minced garlic

• 1 cup sliced mushrooms

• 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)

• 1/2 cup water

• 1/4 cup corn starch (preferably organic or non-gmo)

• fresh parsley, roughly chopped

• 4 cups organic brown rice or quinoa- cooked (about 2 cups dry rice) to serve over 

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INSTRUCTIONS

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1. Lightly grease your slow cooker with nonstick spray or coconut oil. Season chicken with salt and pepper and place in the bottom of your slow cooker.

2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.

3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.

4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve over brown rice or quinoa.

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Recipe courtesy of lecremedelacrumb.com