You may also like
Categories:
unsalted butter button mushrooms garlic kosher salt black pepper Marsala wine chicken breasts chicken stock parsley cornstarch
Viewed: 87 - Published at: 5 years agoIngredients
- 3 tablespoons unsalted butter, divided
- 8 ounces button mushrooms, sliced (or cremini)
- 2 garlic cloves, minced
- 1 pinch kosher salt, to taste
- 1 pinch black pepper, to taste
- 1/2 cup marsala wine
- 4 boneless chicken breasts, skinless
- 1/2 cup chicken stock
- 2 tablespoons parsley, chopped
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
Method
- Add the butter to the inner pot and heat on saute. Once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. Stir in the garlic and the salt and pepper to taste.
- Add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. Press cancel to stop the cooking.
- Season the chicken with salt and pepper. Add the chicken in stock to the pot.
- Lock the lid. Cook on high pressure for eight minutes, then manually release the pressure.
- Transfer the chicken to a plate. Stir in the parsley and cornstarch mixture, and heat on saute until slightly thickened, about 1 to 2 minutes. Serve sauce over the chicken.
