Bring the rich spices of Indian curry to your kitchen with this delicious and diabetic-friendly chicken marsala recipe. This dish also includes mushrooms, which are a plentiful source of vitamin D and several minerals. The best thing is you can put this in your slow cooker in the morning before the day's activities and have it ready to go right when you get home.Ingredients
2 cloves garlic, finely chopped
1 T vegetable oil
8 boneless skinless chicken breasts
1/2 t salt
1/2 t pepper
2 jars (6 oz each) sliced mushrooms, drained
1 cup sweet Marsala wine or chicken broth (from 32 oz carton)
1/2 cup water
1/4 cup cornstarch
3 T chopped fresh parsley
Spray 4-5 quart slow cooker with cooking spray. In cooker, place chopped garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine or broth over all.
Cover; cook on low heat setting 5-6 hours.
Remove chicken from the slow cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in slow cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
Return the chicken to the slow cooker. Cover; cook on high heat setting 5 minutes longer or until chicken is hot.
To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.
- 190 (50 cals from fat)
- Total Fat
- 6g (Sat Fat: 1.5g)
- 7 g (fiber 1g)
- (sugar 1g)