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Slow-Crocked Chicken Marsala

 

From Julie Kay

 

Serves 4 to 6.

 

4 to 6 chicken breast halves

1/4 cup butter

2 medium onions, sliced

1 cup chicken broth

1/4 cup Marsala wine

1 (8-oz.) pkg. fresh mushrooms, sliced

 

 

1. Brown chicken breasts in butter with sliced onions on stove-top over medium-high heat.

 

2. Remove to slow cooker and add chicken broth and Marsala. Sprinkle fresh mushroom slices over the top.

 

3. Cook on Low for 6 to 8 hours and serve with cooked pasta of choice.

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Comments on: "Slow-Crocked Chicken Marsala" (1)

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