Crock pots are great for summer time cooking.  You will get a great, easy, home cooked meal, without heating up the kitchen.  I love cooking with wine and I think you will enjoy this recipe.

4 boneless skinless chicken breasts (boneless and skinless is best when using the crock pot)

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.

Tags: Betty Lynch, Chicken Marsala and Fettuccine, My Country Kitchen

This entry was posted on Saturday, August 1st, 2009 at 4:20 pm and is filed under Chicken, Cooking with Wine, Crock Pot Recipes, Crockpot Favorites, Easy Recipes, My Country Kitchen, Pasta Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.