A slow cooker spin on an Italian American classic. Chicken, mushrooms, onions, and herbs cooked in a Marsala wine sauce. Enjoy with a side of white rice included in this meal.
One portion is built to feed one person with a hearty appetite or two lighter eaters, such as children. Click our "Portion Chart" button for more information!
Instructions & Tips
Slow Cooker: 4-6 Hrs on Low (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)
Pressure Cooker: 10 to 15 minutes
Rice: Add rice to slow cooker for last 20 minutes before ready to eat or boil in bag for 12 minutes and then add to the dish.
Pan/Skillet: Completely defrost then pour contents into the pan over medium heat. Cook for 15-20 minutes.
Ingredients: Butterfly Boneless & Skin-less Chicken Breast, Fresh Mushrooms, Grade A Salted Butter, Marsala Wine, Demi Glace, Flour, Fresh Shallots, Au Jus Mix, Salt, Black Pepper.