2 tablespoons olive oil
2 cups sliced mushrooms
3 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon unsalted butter
Preparation:
Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides and transfer to the slow cooker.
In the same skillet, sauté mushrooms and garlic until golden and fragrant. Deglaze with Marsala wine, scraping up browned bits. Reduce wine slightly, then pour over chicken in the slow cooker.
Add chicken broth to the slow cooker. Cover and cook on low for 5-6 hours until the chicken is tender.
Stir in heavy cream during the last 30 minutes of cooking.
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