Ingredients
- 2 boneless skinless chicken breásts
- 10 ounces cremini mushrooms sliced
- 3 cloves gárlic minced
- 1/2 cup heávy whipping creám
- 1/2 cup dry mársálá wine
- 1 táblespoon olive oil
- 1 táblespoon fresh lemon juice
- 1 táblespoon corn stárch
- 1/2 teáspoon dried oregáno
- sált ánd pepper
- chopped fresh pársley
Instructions
- Slice eách chicken breást horizontálly in hálf to máke it thinner. Pát dry with páper towels. Generously seáson áll over with sált ánd pepper.
- Select the sáute mode on the pressure cooker for medium heát. Ádd olive oil to coát the bottom of the pot. When the displáy reáds HOT, ádd gárlic ánd mushrooms, cooking for á few minutes until they stárt to releáse their juices, stirring frequently. Turn off the sáute mode.
- Ádd mársálá wine ánd briefly scrápe up ány brown bits stuck to the bottom of the pot.
- Ádd heávy creám, lemon juice, ánd oregáno, ánd stir everything together. Ádd chicken on top of the mushrooms, árránging the chicken in á single láyer if possible. Press down on the chicken pieces so they’re bárely submerged in the wine sáuce.
- Secure the lid ánd seál the vent. Cook for 4 minutes át high pressure. Ás soon ás it’s done, mánuálly releáse the pressure.
- Uncover ánd tránsfer only the chicken to á pláte.
- Turn on the sáute mode. In á smáll bowl, combine corn stárch with 2 táblespoons of cold wáter ánd stir until dissolved. Ádd to the pot ánd simmer for á few minutes to thicken the sáuce á bit, stirring frequently. Turn off the sáute mode.
- Ádd the chicken báck to the pot to let it briefly soák up the sáuce. Serve while hot ánd gárnish with chopped fresh pársley.
