It's a joy to trick guests with this unexpectedly easy recipe

Ingredients:

- 4 boneless, skinless chicken breast halves (can also use thighs)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 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

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.

2. In a skillet over medium-high heat, heat the olive oil. Once hot, add the chicken and brown on both sides. Transfer the chicken to the slow cooker.

3. In the same skillet, add the mushrooms and garlic, sautéing until they are golden brown and fragrant. Add the Marsala wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce slightly, then pour the mushroom and wine mixture over the chicken in the slow cooker.

4. Add the chicken broth to the slow cooker, cover, and cook on low for 5 to 6 hours, or until the chicken is cooked through and tender.

5. In the last 30 minutes of cooking, stir in the heavy cream and continue to cook until warmed through.

6. Just before serving, stir in the chopped fresh parsley and butter, and adjust seasoning with salt and pepper if needed.