- 4 ea Chicken Breasts, thinly sliced
- 10 oz Sliced Mushrooms
- 3 tsp Minced Garlic
- ½ cup Whipping Cream
- ½ cup Marsala Wine
- 1 tbsp Olive Oil
- 1 ½ tbsp Lemon Juice
- 1 tbsp Corn Starch
- 2 tbsp Water
- ½ tsp Dried Oregano
- - Salt & Pepper to Taste
- 1 ½ tbsp Fresh Parsley
Method of Preparation
Season chicken with salt and pepper.
Turn pressure cooker to saute mode. Add olive oil.
Add garlic and mushrooms. Cook for a few minutes until juices begin to release from mushrooms.
Turn off saute mode. Add wine and scrape the bottom of the pot.
Stir in cream, lemon juice, and oregano.
Add chicken breasts into the pot, submerging in the liquid.
Cover and seal. Cook on high pressure for 4 minutes. Manually release pressure seal.
Remove chicken from the pot and set aside. Turn saute mode on.
Mix cornstarch and water together to make slurry. Add to the pot and simmer to thicken liquid.
Turn off pressure cooker and add chicken back to the pot. Garnish with parsley.
Serve over egg noodles or pasta.