so good it needed the best noodles possible!
Pressure Cooker Chicken Marsala
4-6 chicken breasts or thighs
2 cups marsala dry wine
1 cup sliced mushrooms (use fresh)
1 cup sliced yellow onion
1/2 Tblsp minced garlic
3 Tblsp flour
1 Tblsp dried basil
1 Tblsp dried oregano
1/2 cup marscapone cheese
1/2 cup paremesan cheese
1 tblsp butter
chopped parsley
1 pckge fettuccine pasta
Prepare the chicken by salt and peppering it on both sides. Poke the heck out of it with a fork as well if you like, to let the flavors really get into it.
In the main cooking pot of the pressure cooker, throw in the onions, garlic, mushrooms, butter and flour. Press the start button on the machine to turn on the heating element, or the "brown" button. Saute ingreadients for about 5 minutes. Add the dried basil and oregano. Give it a stir. Press cancel to shut off heating element.
Pour in marsala wine. Immediatly put the chicken on top everything and shut the lid and lock. Set the valve to airtight. If you wait too long, the wine will start to evaporate.
Program the pressure cooker for 15 minutes then push start and lock it.
While the chicken cooks, prepare pasta noodles by boiling some water in a pot. Drain.
When pressure cooker cycles through the full 15 minutes it will go to keep warm automatically and the light will blink. Let the pressure drop down on its own instead of releasing it manually. It will take about 5-10 minutes. Once all the pressure has dropped, turn the pressure valve to exhaust just incase and unlock lid.
Remove just the chicken to a platter. Leave mushroom and onion sauce inside pot. Add the marscapone cheese and stir the mixture until it melts into the sauce. Put the chicken back into the pot with the sauce and coat it thoroughly. Shut the lid and let it sit to keep warm.
Serve with pasta and garnish with shredded parmesan cheese and chopped parsley. EnJOY!
