Bob's Pressure Cooker Chicken Marsala

By pavaldez

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 6 small boneless, skinless chicken breast halves
• (about 2 pounds)
• 1/2 cup flour, mixed with 1/2 teaspoon salt and 1/2 teaspoon pepper
• 1 cup Marsala wine (or similar dry red) split into two 1/2 cup portions
• 1 teaspoon chicken base mixed into 1 cup water
• 16 ounces mushrooms, cut in half
• 2 tablespoons corn starch, mixed into 1/4 cup milk
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

1. Add the olive oil and butter to the pressure cooker and heat on high or "brown" with the lid off, until sizzling.

2. Dip chicken breasts in seasoned flour until they are well coated and add to cooker, browning well on both sides.

3. Pour in 1/2 cup of the Marsala wine, chicken base in water and mushrooms.

4. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 10 minutes.

5. Perform a quick rlease to release the cooker's pressure and safely remove lid.

6. Set the cooker to high or "brown" with lid off and add the remaining 1/2 cup Marsala wine and corn starch mixed with milk. Stir constantly, until the sauce has thickened, then salt and pepper to taste. Serve over your favorite pasta.