#PressureCookerChickenMarsala

[houseofyonce]

This is a quick and tasty Pressure Cooker version of the classic Chicken Marsala. It has tender chicken breasts in a rich Marsala cream sauce with tasty mushrooms.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup all-purpose flour. 2 tablespoons olive oil. 8 ounces mushrooms, sliced. 3/4 cup Marsala wine. 3/4 cup chicken broth. 2 tablespoons unsalted butter. 2 tablespoons chopped fresh parsley. 1 cup heavy cream.

Instructions: Season chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off excess. Select 'Saute' mode on the pressure cooker and heat olive oil. Brown chicken breasts on both sides, then remove and set aside. Add mushrooms to the pressure cooker and saute until golden brown. Pour in Marsala wine and chicken broth, scraping up any browned bits. Return chicken to the pressure cooker and lock the lid. Cook on 'High Pressure' for 10 minutes, then perform a quick release. Remove chicken and set aside. Select 'Saute' mode again, stir in butter, parsley, and heavy cream. Simmer until the sauce thickens, then return chicken to the cooker briefly. Serve chicken over pasta or rice, spooning the Marsala cream sauce on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Trent R