Pressure Cooker Chicken Marsala

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 cloves Garlic
  • 1 cup Mushrooms
  • 1 Parsley, fresh

• Canned Goods

  • 1/2 cup Chicken stock

• Pasta & Grains

  • 1 Egg noodles, cooked

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1 Salt and pepper

• Beer, Wine & Liquor

  • 1 cup Marsala cooking wine

Found on whattheforksfordinner.com

Ingredients

• 4 boneless skinless chicken breasts
• salt and pepper to taste
• 2 cloves minced garlic
• 1 cup sliced mushrooms
• 1 cup marsala cooking wine
• ½ cup chicken stock
• ¼ cup cornstarch
• Fresh parsley, roughly chopped
• Cooked egg noodles

Directions

• Spray chicken with non stick spray ( I use coconut oil spray)and season with salt and pepper.
• Using the sear function on your pressure cooker, sear chicken breast.
• Top chicken with garlic, mushrooms, and marsala wine. Set pressure cooker to high pressure for 7 minutes. Once time is up release pressure.
• Transfer chicken pieces to a plate.
• Return pressure cooker to sear feature. Bring mixture to a boil.
• Whisk together chicken stock and cornstarch until dissolved, then pour into boiling mixture and stir until thickened.
• Add chicken back and cook another couple of minutes. Adjust seasoning.
• Place egg noodles in serving dish top with a chicken breast, sliced on the diagonal, and ladle on the sauce.
• Sprinkle with parsley and serve.