Slow-Cooker Marsala Nuggets Recipe

Ingredients

• 1 (8-ounce) can sliced portobello mushrooms, drained
• 1 and 1/2 tablespoons oil
• 2 cubes Gefen Frozen Crushed Garlic
• 1 and 1/2 pounds dark chicken cutlets
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon dried basil
• 1 cup Kedem Marsala or other marsala cooking wine
• 3/4 cup Manischewitz Chicken Broth
• 1 and 1/2 tablespoons trans-fat-free margarine