Chicken Marsala

By JAmero4702

Ingredients

• 4 chicken thighs
• 8 ounce cremini mushrooms, quartered
• 1 onion diced
• 1 tablespoon diced garlic
• 2 tablespoon chopped parsley
• 4 ounce Marsala wine
• 1 cup chicken stock
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 oz corn starch slurry

Details

Servings 2
Adapted from powerpressurecooker.com

Preparation

Step 1

Directions
Sprinkle salt and pepper on chicken thighs and dredge in corn starch

Place the inner pot into the Pressure Cooker. Press the Chicken/Meat button. 15 min

Add the oil; sear each chicken to a light golden brown. Remove and reserve for later

Add in the mushrooms, onions and garlic, cook 2-3 min.

Return chicken to inner pot, then add in the wine, stock parsley and corn starch slurry, mix salt and pepper.

Place the lid on the Pressure Cooker and Lock. Switch the Pressure Release Valve to Closed.

Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the lid.

Serve over egg noodles