Marsala is a fortified wine, either dry or sweet, produced in Sicily and bringing a deeply warming flavor to this fabulous dish. Impressive enough to serve at a dinner party, but equally at home feeding a hungry family, the classic combination of chicken and mushroom totally rocks its fancy Italian makeover.
Feel free to use fresh mushrooms instead of canned ones. You'll need around 300 - 400 grams of sliced white or brown mushrooms to switch for the canned ones. The parsley here isn't just a garnish, but a key flavor that really brings the dish together, so don't be tempted to skip it.
Ingredients:
Cooking spray
2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) sliced mushrooms, drained
1 cup sweet Marsala wine or chicken broth/stock
1/2 cup (120 ml) water
1/4 cup (60 ml) cornstarch/cornflour
3 tablespoons finely chopped fresh parsley
Instructions:
1. Spritz your slow cooker with cooking spray or wipe with oil, then place the garlic and oil in the base of the slow cooker, with the chicken breasts on top, in two layers if necessary.
2. Add the mushrooms and then pour over the marsala or stock/broth and cook on low for 5 - 6 hours.
3. Using tongs, remove the chicken and keep warm. In a small bowl, mix together the water and cornstarch until you have a smooth paste then stir this into the liquid remaining in the slow cooker.
4. Cook on high for 10 minutes then place the chicken back into the sauce ready to serve.
Delicious over mashed potatoes or white rice, with that finely chopped parsley sprinkled over, you could add a swirl of cream just before you return the chicken to the sauce. Serve a simple green salad alongside for a dish that could have come straight from Nonna's kitchen!
