Chicken Marsala
Serves 4
4 frozen boneless, skinless chicken breasts
1 cup mushrooms, sliced
1 shallot, minced
1/2 cup chicken stock
1/2 cup Marsala wine
1 sprig thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon cornstarch
Place all ingredients into pressure cooker except the cornstarch; secure
lid.
Set the dial on the pressure cooker to 15 minutes.
When cooking is complete and pressure is fully released, use cau@on
opening lid.
Remove thyme and transfer chicken to a plaler.
Dissolve the corn starch in one tablespoon cold water.
Set the dial on the pressure cooker for 5 minutes and add the
cornstarch mixture.
Bring the sauce to a boil while whisking to dissolve the cornstarch.
Once sauce comes to a boil pour sauce over chicken and serve.
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