This classic Italian dish generally involves pounding, dredging, and searing the chicken prior to making the sauce. This pressure cooker version results in the same flavors, without the multiple steps, making this an easy dish for even the busiest weeknights. I like to serve it with buttered pasta, mashed cauliflower or roasted potatoes. If desired, you can stir in 3-4 Tbsp flour or cornstarch at the end with the pot over saute, boiling until thickened, if you prefer a thicker sauce.
To make this #dinnerdoneby9am I fully prepare the dish in the morning, refrigerate all day in the pressure cooker liner, then reheat just prior to serving.
-1 cup Marsala wine
-1 cup chicken broth
-1 tsp thyme leaves
-1 tsp salt
-1/2 tsp pepper
-1 onion, thinly sliced
-16 oz mushrooms, sliced
-4 chicken breasts, sliced in half.
-1/4 c heavy cream
-(optional) chopped fresh parsley for garnish
Place the Marsala through pepper in a pressure cooker, stir well. Add onions, mushrooms and chicken, stirring to coat. Cover, seal and cook on manual at high pressure for 25 minutes. Quick release pressure, stir in heavy cream, and serve.
