Chicken Marsala

Ingredients

8 boneless skinless chicken breasts
salt and pepper to taste
4 cloves minced garlic
2 cups thickly slices mushrooms (baby bella are best)
2 cups marsala cooking wine
1 cup chicken stock
1/2 cup cornstarch
Fresh parsley, roughly chopped for garnish
Cooked Egg Noodles

Instructions

Spray chicken with non-spicy spray or rub with olive oil then season with salt and pepper to taste.

Using the sear function on your pressure cooker, sear chicken breast.

Top chicken with garlic, mushrooms and marsala wine. Set pressure cooker to high pressure for 7 minutes. Once time is up release pressure.

Transfer chicken to a plate and cover with foil to keep warm.

Return pressure cooker to sear feature. Bing mixture to a boil.

Whisk together chicken stock and cornstarch until dissolved, then pour into boiling mixture and stir until thickened.

Add chicken back and cook another couple of minutes. Adjust seasoning.

Place egg noodles in serving dish top with a chicken breast, sliced on the diagonal, and ladle on the sauce.

Sprinkle with parsley and serve.

Note: Can also be made in a crockpot. Adjust cooking times.