Baked Chicken Marsala Recipe (Slow Cooker)

Baked chicken Marsala recipe (slow cooker). This chicken recipe belongs to Italian cuisine. Boneless and skinless chicken breasts with creamy mushroom sauce cooked in a slow cooker. Serve it over the cooked linguine.

Alternatively, you can prepare this dish in an oven:

Baked Chicken Marsala Recipe (Oven)

makes 4 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breasts, 1 cup (250 ml) sliced mushrooms, 1 garlic clove, peeled and crushed, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 3/4 cup (180 ml) unsalted butter, 1/2 cup (125 ml) Marsala wine

Instructions: Place chicken breasts in a large Ziploc bag. Pound with a mallet and set aside.

Melt 1/2 cup (125 ml) of butter in a large saucepan over medium-high heat. Add crushed garlic and mix well. Dredge the chicken through the butter and return to the Ziploc bag. Toss well.

Remove chicken breasts from the bag and transfer to a shallow baking dish.

In a medium nonstick skillet, heat the remaining butter over medium heat. Add mushrooms, then pour in Marsala wine. Stir well. Sauté, stirring occasionally, until mushrooms are soft, then reduce heat to low and simmer for a further 1 minute.

Remove the mushroom mixture from the skillet and pour over chicken breasts. Season to taste with salt and black pepper. Preheat an oven to 350º F (175º C).

Bake in preheated oven for 40 minutes or until chicken is tender.

Turn off the oven and remove cooked chicken. Transfer to serving plates. Pour wine-mushroom sauce over. Serve over the cooked linguine. Sprinkle with fresh chopped parsley and serve hot.

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Baked Chicken Marsala Recipe (Slow Cooker)

You may also like Oven Baked Butter Chicken or Slow Cooker Paleo Chicken Breasts

Ingredients

• 6 boneless and skinless chicken breasts
• 1 tablespoon olive oil
• salt and freshly ground black pepper
• 2 teaspoons minced garlic
• 1/2 cup (125 ml) Marsala wine
• 1/2ccup (125 ml) low-sodium chicken broth
• 1½ cups sliced mushrooms
• 1/4 cup cornstarch
• 1/4 cup (60 ml) heavy cream
• 2 tablespoons chopped fresh parsley
• 1/3 cup (80 ml) water

Method