Chicken marsala may be my favorite meal on this entire planet. A little secret of mine when I am feeling a bit risky, I sometimes top it off with mozzarella cheese… Dairy-free Daiya mozzarella cheese, of course ;). But, when you’re trying to stay on track and away from dairy and other fattening foods, this recipe is sure to satisfy your craving and leave you feeling great without a tummyache. Being that it is made in a slow cooker, it doesn’t get much easier than this! Simply whip it together, go to work, come home, and your dinner awaits! This is perfect for you busy moms out there!
IMG_3038.JPG Photo Credit: Wholesomelicious
  INGREDIENTS: 3-4 large boneless, skinless chicken breasts 3 cloves garlic, minced 10 oz sliced white mushrooms 1 cup Marsala Wine ½ cup no-sodium chicken broth 1 tbsp balsamic vinegar 2 tbsp arrowroot starch* + 2 tbsp water (This is a gluten-free substitute for cornstarch. If you don’t mind eating some gluten, you can replace the arrowroot starch with cornstarch!) 3 tbsp chopped fresh parsley 2 tbsp almond milk (optional) Salt and pepper to taste INSTRUCTIONS: 1. Begin by placing your chicken breasts at the bottom of your slow cooker. Top with mushrooms and garlic. 2. In a separate bowl, mix together wine, broth, and vinegar. Top the chicken with the mixture. 3. Set your slow cooker to low and cook for 4 - 5 hours. 4. Mix together arrowroot starch and water in a small bowl. Add to chicken wine mixture and simmer another 15-30 minutes, or until liquid thickens. 5. If using, add almond milk. Top with parsley, salt and pepper. Serve hot brown rice, spaghetti squash, potatoes, or simply eat it by itself!