TODD TEPC63, Instructions Manual

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27
CHICKEN MARSALA
SERVINGS: 4
4 frozen boneless, skinless chicken breasts
1 cup mushrooms, sliced
1 shallot, minced
½ cup chicken stock
½ cup Marsala wine
1 spring thyme
1 teaspoon salt
½ teaspoon freshly ground pepper
1 envelope brown gravy mix
¼ cup cold water
Place all ingredients- except the gravy mix- into pressure cooker; secure lid.
Select MEAT/POULTRY; press START.
When cooking is complete, discard thyme.
Transfer chicken to a platter, dissolve the gravy in water.
Select BROWN/SAUTÉ, then press START.
Pour the dissolved gravy mix into the pressure cooker, whisk the gravy until
smooth.
Once the gravy comes to a boil, pour over the chicken and serve.
CHICKEN PICCATA
4 boneless, skinless chicken breasts
½ teaspoon garlic salt
½ teaspoon freshly ground pepper
1 shallot, minced
Juice and zest from 1 lemon
1 cup white wine
1 tablespoon fresh parsley, chopped
1 tablespoon green olives, sliced
1 tablespoon butter, cut into small pieces
Place all ingredients- except the butter- into the pressure cooker; secure lid.
Select FISH/VEGETABLES, increase time to 10 minutes; press START.
When cooking is complete, transfer chicken to platter.
Press BROWN/SAUTÉ, then START.
Bring the sauce to a boil and let reduce for 2 minutes. Stir in the pieces of
butter, dissolving each one before adding the next piece.
Pour sauce over chicken and serve.