Chicken Breasts with Mushrooms and

Chicken Breasts with Mushrooms and
Marsala

1 / 3 cup
olive oil, separated
1 / 2 minor
onion, diced
4 garlic cloves, minced
1 pound cremini mushrooms, wiped with a moist paper towel, trimmed, and sliced
4 to 6 (4 to 6-ounce) boneless, skinless chicken breast halves
Salt and recently floor black pepper to style
All-cause flour for dredging
3 / 4 cup
dry Marsala
1 cup chicken Stock or ordered stock
1 / 2 cup
chopped fresh new parsley
2 teaspoons new thyme or 1 / 4 teaspoon dried

1. Warmth 2 tablespoons oil within just a major skillet above medium-higher warmth. Include onion, garlic,
and mushrooms, and cook, stirring often, for 4 to 5 minutes, or right until mushrooms
start out to melt. Scrape blend into the sluggish cooker.
2. Rinse chicken and pat dry with paper towels. Slender chicken of all recognizable excess weight.
Sprinkle chicken with salt and pepper, and dredge inside flour, shaking off further previously mentioned the
sink or a rubbish can.
3. Warm currently being oil within a high skillet higher than medium-substantial warmth. Brown chicken breasts
upon possibly facets, turning them carefully with tongs. Move chicken to the sluggish cooker.
4. Increase Marsala and stock to the skillet, and convey to a boil, scraping up the brown bits
clinging to the backside of the pan. Pour liquid into the gradual cooker, and stir within parsley
and thyme.
5. Cook upon Reduced for 4 to 6 several hours or upon Significant for 2 to 3 several hours, or right up until chicken is cookedthrough, gentle, and no extended crimson. Period to style with salt and pepper, and provide
incredibly hot.