Creamy Mushroom Chicken
Serves 4
4 chicken breast, with bone and skin
1 can (10 ½ ounces) cream of mushrooms soup
1 sprig thyme
1 teaspoon salt
1 teaspoon pepper
3 cloves garlic, minced
1 1/2 cups chicken stock
½ cup milk
1 tablespoon extra-‐virgin olive oil
1 cup mushrooms, sliced
1 small onion, diced
2 cups cooked wide egg noodles
Set dial on pressure cooker for 10 minutes, add the oil and heat for 2
minutes, add chicken breasts and brown well on both sides.
Remove chicken to a plaler and add onion, mushrooms and garlic to
pressure cooker, sautéing for 5 minutes.
Add soup, milk, stock, thyme, and stock then s@r.
Place chicken back in pressure cooker; secure lid.
Set the dial to 10 minutes.
When cook @me is complete and pressure is full released, open lid with
cau@on.
Divide the noodles between 4 plates.
Place a piece of chicken on each bed of noodles and top with a spoon
full of sauce.
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