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Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breasts½teaspoonsalt½teaspoonground pepper3tablespoonsunsalted butter, divided8ouncescremini mushrooms, trimmed and sliced1tablespoonminced garlic1bay leaf½cuplow-sodium chicken broth½cupMarsala wine3tablespoonswater1tablespooncornstarch2tablespoonsheavy cream (Optional)¼cupcoarsely chopped fresh herbs, such as parsley or thyme, for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breasts
½teaspoonsalt
½teaspoonground pepper
3tablespoonsunsalted butter, divided
8ouncescremini mushrooms, trimmed and sliced
1tablespoonminced garlic
1bay leaf
½cuplow-sodium chicken broth
½cupMarsala wine
3tablespoonswater
1tablespooncornstarch
2tablespoonsheavy cream (Optional)
¼cupcoarsely chopped fresh herbs, such as parsley or thyme, for garnish
DirectionsIf chicken breasts are large, cut them in half horizontally so that you have 4 pieces. Place the chicken between 2 sheets of plastic wrap and pound with a meat pounder or rolling pin to a thickness of 1/2 inch. Season the chicken with salt and pepper.Heat multicooker on sauté mode. Add 1 tablespoon butter. Once it has melted, add half the chicken and brown on both sides, 3 to 4 minutes per side; transfer to a plate. Repeat with 1 more tablespoon butter and the remaining chicken.Melt the remaining 1 tablespoon butter in the pot. Add mushrooms and cook, stirring often, until browned and liquid has evaporated, 6 to 7 minutes. Stir in garlic and bay leaf and cook until fragrant, about 1 minute. Add broth and Marsala, stirring to scrape up any brown bits.Nestle the chicken into the mushrooms in the pot. Lock lid in place according to manufacturer’s instructions. Cancel sauté mode and set to cook on high pressure for 6 minutes. When pressure cooking is complete, let the pressure release naturally for 5 minutes. If the pressure has not released, release the remaining pressure manually. Unlock and remove the lid.Transfer the chicken to a platter. Discard bay leaf. Return the multicooker to sauté mode. Whisk together water and cornstarch in a small bowl; add to the sauce and simmer, stirring, until thickened, 3 to 5 minutes. Stir in cream, if desired. Serve the sauce over the chicken and garnish with herbs.TipsTo make ahead: Refrigerate for up to 2 days. Reheat on stovetop or in microwave.Originally appeared: EatingWell.com, September 2018
Directions
If chicken breasts are large, cut them in half horizontally so that you have 4 pieces. Place the chicken between 2 sheets of plastic wrap and pound with a meat pounder or rolling pin to a thickness of 1/2 inch. Season the chicken with salt and pepper.Heat multicooker on sauté mode. Add 1 tablespoon butter. Once it has melted, add half the chicken and brown on both sides, 3 to 4 minutes per side; transfer to a plate. Repeat with 1 more tablespoon butter and the remaining chicken.Melt the remaining 1 tablespoon butter in the pot. Add mushrooms and cook, stirring often, until browned and liquid has evaporated, 6 to 7 minutes. Stir in garlic and bay leaf and cook until fragrant, about 1 minute. Add broth and Marsala, stirring to scrape up any brown bits.Nestle the chicken into the mushrooms in the pot. Lock lid in place according to manufacturer’s instructions. Cancel sauté mode and set to cook on high pressure for 6 minutes. When pressure cooking is complete, let the pressure release naturally for 5 minutes. If the pressure has not released, release the remaining pressure manually. Unlock and remove the lid.Transfer the chicken to a platter. Discard bay leaf. Return the multicooker to sauté mode. Whisk together water and cornstarch in a small bowl; add to the sauce and simmer, stirring, until thickened, 3 to 5 minutes. Stir in cream, if desired. Serve the sauce over the chicken and garnish with herbs.TipsTo make ahead: Refrigerate for up to 2 days. Reheat on stovetop or in microwave.
If chicken breasts are large, cut them in half horizontally so that you have 4 pieces. Place the chicken between 2 sheets of plastic wrap and pound with a meat pounder or rolling pin to a thickness of 1/2 inch. Season the chicken with salt and pepper.
Heat multicooker on sauté mode. Add 1 tablespoon butter. Once it has melted, add half the chicken and brown on both sides, 3 to 4 minutes per side; transfer to a plate. Repeat with 1 more tablespoon butter and the remaining chicken.
Melt the remaining 1 tablespoon butter in the pot. Add mushrooms and cook, stirring often, until browned and liquid has evaporated, 6 to 7 minutes. Stir in garlic and bay leaf and cook until fragrant, about 1 minute. Add broth and Marsala, stirring to scrape up any brown bits.
Nestle the chicken into the mushrooms in the pot. Lock lid in place according to manufacturer’s instructions. Cancel sauté mode and set to cook on high pressure for 6 minutes. When pressure cooking is complete, let the pressure release naturally for 5 minutes. If the pressure has not released, release the remaining pressure manually. Unlock and remove the lid.
Transfer the chicken to a platter. Discard bay leaf. Return the multicooker to sauté mode. Whisk together water and cornstarch in a small bowl; add to the sauce and simmer, stirring, until thickened, 3 to 5 minutes. Stir in cream, if desired. Serve the sauce over the chicken and garnish with herbs.
Tips
To make ahead: Refrigerate for up to 2 days. Reheat on stovetop or in microwave.
Originally appeared: EatingWell.com, September 2018
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Nutrition Facts(per serving)279Calories12gFat8gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
