• Prepare your chicken breasts by filleting them if necessary. Season with salt and pepper and dredge them in flour.
  4 Chicken Breasts, 1 cup all purpose flour, salt and pepper
• Sear the chicken on both sides in a skillet using ½ tablespoon of butter and olive oil.
  1½ tablespoons Butter, ¼ cup olive oil
• Remove chicken and transfer to a plate.
• Pour marsala wine in skillet and deglaze pan, scraping bits from bottom.
  1 cup dry Marsala wine
• Sauté onion in skillet with more butter.
  1 cup white onions
• Add mushrooms and cook for 2 minutes.
  2 cup mushrooms
• Add 2 cups of chicken broth and bring to a boil. Add more broth while cooking if needed.
  2 cups chicken broth
• If using a slow cooker, skip down to slow cooker option.
• Return chicken to the skillet and cover.
• Simmer Chicken in skillet for about an hour.
• 10 minutes before serving make a slurry of 2 tablespoons of cold water and 2 tablespoons of corn starch and mix into skillet liquid stir and cook until thickened. (Optional)
  2 tbsp corn starch
• Remove from heat and serve.

Slow Cooker Option

• Place chicken in slow cooker and top with skillet contents.
• Add more broth if necessary.
  2 cups chicken broth
• Cook on high for 2 to 3 hours or on low for 4 to 5 hours.
• In the final hour make a slurry of 2 tablespoons of cold water and 2 tablespoons of corn starch and mix into slower cooker, stir. (Optional)
• Remove chicken and serve.