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This is as good as gourmet. It’s a good thing it doesn’t take long to make, so you don’t have that feeling of All that work, and it’s gone so fast! Some things can be easy in, easy out.
2 cubes Gefen Frozen Garlic or 2 whole cloves garlic
1 onion, cut in chunks
1 tablespoon Bartenura Olive Oil
2–3 pounds (1 – 1 and 1/2 kilograms) boneless, skinless chicken breast (ideally pre-thinned)
1/2 – 3/4 teaspoon salt
1/2 teaspoon pepper
1–2 tablespoons water
4–5 tablespoons chicken broth or gravy from a roast or chicken
1/3 cup potato starch
1–2 (8-oz./225-g.) containers mushrooms, washed and sliced (you can use canned if you don’t have fresh)
3/4 cup Kedem Marsala
Line slow cooker with liner.
Add garlic, onion, and olive oil. If you want to pound the chicken with a tenderizer, do it now. Put chicken on top.
In a small bowl or container, mix the salt, pepper, water, and broth or gravy. Stir in the potato starch until you have a milky-looking sauce. Add this sauce to the slow cooker, drizzling all over the chicken. Add sliced mushrooms and marsala wine.
Cook on low for about six hours. (The chicken will look pretty dry in the slow cooker. When it’s done it will have a creamy, thicker sauce and smell divine.)
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