Chicken Marsala

2 cl garlic, finely chopped
1 T vegetable oil
8 boneless skinless chicken breasts
1/2 t salt
1/2 t pepper
8 to 12oz of canned sliced mushrooms, drained
1 C sweet marsala wine OR 1 C dry cooking sherry
1/2 C water OR chicken broth
1/4 C cornstarch
3 T fresh chopped parsley

Spray slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken, pour wine over all.
Cover, cook on low setting for 5 to 6 hours
Remove chicken from cooker. In small bowl, mix water or broth and cornstarch until smooth, stir into liquid in cooker. Increase setting to high. Cover and cook about 10 minutes or until sauce is slightly thickened.
Return chicken to cooker. Cover, cook on high heat 5 minutes longer or until chicken is hot.

Serve with rice or noodles, spoon sauce and mushrooms over chicken. Garnish with parsley