User Manual

SERVINGS
6
13
◊ 4 boneless,
skinless chicken breasts
◊ 1 tablespoon
vegetable oil
◊ 1 onion, chopped
◊ ½ cup
Holland House
®
Marsala Cooking Wine
◊ 2 packages
(6 ounces each)
sliced cremini mushrooms
◊ ½ cup
chicken broth
◊ 2 teaspoons
Worcestershire sauce
◊ ½ teaspoon
salt
◊ ½ teaspoon
black pepper
◊ ½ cup
whipping cream
◊ 2 tablespoons
cornstarch
◊ 8 ounces
fettuccine,
cooked and drained
◊ 2 tablespoons
chopped fresh
Italian parsley (optional)
1. Coat inside of CROCK-POT
®
slow cooker with nonstick cooking
spray. Arrange chicken in single layer in CROCK-POT
®
slow cooker.
2. Heat oil in large skillet over medium heat. Add onion; cook and
stir 5 to 7 minutes or until translucent. Add wine; cook 2 minutes
or until mixture reduces slightly. Stir in mushrooms, broth,
Worcestershire sauce, salt and pepper. Pour mixture over chicken.
Cover; cook on HIGH 1-½ to 1-¾ hours or until chicken is
cooked through.
3. Remove chicken to large cutting board. Cover loosely with foil to
keep warm. Stir cream into cornstarch in small bowl until smooth;
whisk into cooking liquid. Cover; cook on HIGH 15 minutes or until
thickened. Slice chicken. Place fettuccine in large serving bowl.
Top with chicken and sauce. Garnish with parsley.
Chicken Marsala with Fettuccine
ingredients instructions
PREP: 15 mins
COOK: 5-6 hr LOW
or 3-4 hr HIGH
ingredients instructions
SLOW
COOKER
S