Sunday, October 12, 2014

Chicken Marsala with Fettuccine Crockpot Recipe

Chicken Marsala with Fettuccine Crockpot Recipe

Ingredients needed:

* 4 boneless, skinless chicken breasts
* Salt and black pepper
* 1 tablespoon of vegetable oil
* 1 onion, chopped
* 1/2 cup of Marsala wine
* 2 packages of sliced brown mushrooms (6 ounces each)
* 1/2 cup of chicken broth
* 2 teaspoons of Worcestershire sauce
* 1/2 teaspoon of salt
* 1/2 teaspoon of freshly ground black pepper
* 1/2 cup of whipping cream
* 2 tablespoons of cornstarch
* 8 ounces of cooked fettuccine
* 2 tablespoons of chopped fresh parsley

Preparation steps:

* Coat crockpot with cooking spray. Season chicken with salt and pepper. Transfer to crockpot.
* Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking for 3 minutes or until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Pour mixture over chicken. Cover; cook on high for 1 hour and 45 minutes 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 for 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
* Meanwhile, cook pasta according to directions on package. Drain and transfer to large serving bowl. Slice chicken breasts and place on pasta. Top with sauce and garnish with parsley.

(Serves 7)

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