Recipe came from:
http://peggyunderpressure.com/ there is a printable version on her site. I like this site since
she has the same Elite Pressure Cooker that I have.
INGREDIENTS:
4-6 Chicken Breasts or Chicken Thighs (I used Chicken Tenders)
2 Cups Marsala Dry Wine
1 Cup Sliced Mushrooms
1 Cup Sliced Yellow Onion
1/2 Tbsp Minced Garlic
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
1/2 Cup Marscapone Cheese
1/2 Cup Parmesan Cheese
1 Tbsp Butter
Chopped Parsley (for presentation, I did not use)
Fettuccine Pasta
Prepare the chicken by salt and peppering it.
Melt the butter in the main cooking pot of the pressure cooker.
Then throw in the onions, garlic and mushrooms.Saute the ingredients for about 5 minutes.
Add the dried basil and oregano. Mix in well.
Now pour in the Marsala wine. Immediately put the chicken on top of everything and shut the lid and lock.
Cook for 15 minutes on high and let the pressure release naturally. Once the pressure is released, remove
the chicken then add the Marscapone cheese. Stir until thickened. Put chicken back in pressure cooker and
mix well. Serve over Fettuccine with some Parmesan cheese. Prepare the Fettuccine while the chicken is cooking.
The corn was salt, peppered then I placed 3 tablespoons of butter and 1 tablespoon of cilantro into the bag.
Sealed it and will cook at 183 for 30 to 45 minutes.
Your plate with lots of gravy!
This was an easy peasy cook that was extremely fast. Very delicious and will be doing it again!
