Crock Pot Chicken Marsala

Chicken Broth, 99% Fat Free, 1.5 cups
Cooking Sherry or Marsala Wine,1/3 cup
Onions, frozen, .5 cup, chopped
Rosemary, dried, 1 tbsp
Parsley, dried, 1.5 tbsp
Bay Leaf, 1
Salt and pepper, About 1 tbsp each

Boneless, skinless chicken breasts, frozen, 2
Mushrooms, canned, 2 cans

Cornstarch, 3-5 tbsp as needed
Water, 3-5 tbsp as needed

I made this in my small crockpot. For larger pots scale up.

Put all ingredients up to and including salt & pepper into the crock pot. Stir. Place chicken into the pot. If needed add extra broth and sherry (roughly an extra tablespoon of sherry for every additional half cup of broth). Chicken should be mostly submerged. Empty cans of mushrooms on top.

Cover and cook on high 5-7 hours.

Remove cooked chicken breast from pot and set to side. Add cornstarch rue (made by mixing starch and water) to broth and mushroom mixture. Leave cover off but allow to cook for an additional 5-10 minutes. Add additional cornstarch rue until sauce is thickened to desired state. Replace chicken in pot. Cover and cook for a final 5 minutes.

Serve alone or with rice, couscous or pasta.

Serving Size: makes 4 servings with half a breast and generous serving of sauce each

Number of Servings: 4

Recipe submitted by SparkPeople user SLIM_SAM.