Finally, it’s cooking time.

It was like the universe was against me and they just did not want me to make this dish for some reason.  I had it all planned for last weekend but then stuff got side-tracked.  Then I had planned to make it this weekend and I realized I forgot my Canon camera at my office.  DOH!  And THEN I started running a fever on and off this weekend.  I mean COME ON!!!

But I will not be stopped!

So without further ado, drum roll please, I give you CHICKEN MARSALA!    Ta da!  Okay, so it’s not anything grand and fancy.  It’s just a simple Italian recipe that I concocted on my own a couple of years ago in the pressure cooker with some ingredients I had on hand at the time.  And it sort of just stuck and I’ve made it several times since.  It’s super easy and quick and will make your family think you totally slaved away in the kitchen for hours and hours.  It’s perfect for busy, working families on the go.
It’s a little different than the normal chicken marsala recipe because I don’t bread the chicken and fry it first.  And I also add a bit of marscapone cheese to thicken up the sauce.  Chicken made in the pressure cooker is truly the best!

Since I don’t have my Canon SLR camera, I’m going to use my little Canon D10 point and shoot.  This is a great camera by the way.  Its water-proof, drop-proof and sand-proof!  But alas, it just cannot compare to the Mark ii.  *sniff sniff*

INGREDIENTS:
4-6 Chicken Breasts or Chicken Thighs (Not pictured, I don’t particularly like photos of raw meat sometimes)
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 Parmasan Cheese (Not pictured, I only had a tiny smidgen left, not worth a photo)
1 Tbsp Butter (Not pictured, I forgot it)
Chopped Parsley
Fettuccine Pasta

Prepare the chicken by salt and peppering it.  Poke the heck out of it with a fork as well if you like.

In the main cooking pot of the pressure cooker, throw in the onions, garlic and mushrooms.  Press the START button on the machine to turn on the heating element.  We’re going to saute the ingredients for about 5 minutes.  Add the dried basil and oregano.  Give it a good a stir.  Press CANCEL to shut off the heating element.
Now pour in all the marsala wine.  Immediately put the chicken on top of the everything and shut the lid and lock.  Set the valve to airtight.  If you wait too long, the wine will start to evaporate.
Program the pressure cooker for 15-minutes by pressing the SET PRESSURE COOK TIME until the green digits reach 15.  Then press START.  Lock and load baby!

While the chicken cooks, you can prepare the pasta noodles if you like by boiling some water on the stove.  Easy peachy!

When the pressure cooker cycles through the full 15-minutes.  It will go to Keep Warm automatically and the light will blink.  Let the pressure drop down on its own instead of releasing it manually.  It will take probably an additional 5-10 minutes.
Once all the pressure  has dropped, the Keep Warm light will become solid and stop blinking.  Turn the pressure valve to Exhaust just in case and unlock the lid.
Remove just the chicken to a platter.  Leave the mushroom and onion sauce inside the pot.  Add in the marscapone cheese and stir the mixture until it melts into the sauce..  Put the chicken back into the pot with the sauce and coat it thoroughly.  Shut the lid and let it sit with no heat or keep warm.  It will allow the sauce to thicken slightly as it cools.  Actually, the longer it sits, the better everything tastes!  YUM!

Serve with pasta and garnish with shredded Parmesan cheese and chopped parsley

*Sorry about the pics.  :( 

Share

Tags: , , , , , , , ,

15 Comments

  1. Shreela on the 15. May, 2011 remarked #

    I bookmarked this page, and subbed to your newsfeed, and will make this when I buy more Marsala (and mushrooms). So far I’ve only tried basic dinners, and veggies in my new electric cooker, but I really love how I can walk away from it.

  2. Karen on the 11. Jun, 2011 remarked #

    I just tried this in my new WP 7QT PC. I never had one before and this was the second meal I ever did in it. OMG….so good! I didn’t use the mushrooms since I’m not a big fan of them and I didn’t have dried basil so I used dried parsley. My very picky Long Island Italian hubby loved it! It is so light and perfect for a summer dinner. Thank you so much! This is a definite keeper for the pressure cooker recipe files!

  3. Faye @ GreenOrganicMama.com on the 24. Jul, 2011 remarked #

    Another must-try! I’ll give this a few Paleo tweaks and share the results. Thanks!! :D

  4. 00238670928439310803 on the 23. Dec, 2011 remarked #

    Another great recipe. I made this tonight for dinner and lunch for tomorrow. My wife and daughter loved it.

  5. tech4ever on the 27. Dec, 2011 remarked #

    This dish tasted amazing but the sauce was very runny. do u have any suggestions how to make it thicker without losing the flavor

    • Patty on the 27. Dec, 2011 remarked #

      I’ve run into this problem sometimes too with sauces because depending on the meat that is cooked, it will also release more juices or liquid. Try starting off with a Roux mix and add the wine to that, then simmer for just a couple of minutes and proceed with the rest of the cooking instructions. Hope that helps!

  6. lisa ayyash on the 10. Jan, 2012 remarked #

    I loved this recipe, I use white grape juice instead of the wine,and italian seasonings is all I had in the house in place of the Basil and oregeno,and it came out great,a big hit at our house.

  7. Anthony on the 08. Jan, 2013 remarked #

    Recipe looks awesome, wondering – if you can cook pasta in the pressure cooker, could you not add it towards the end of cooking? Has anyone tried this? I just got my PC today and have been scouring the web for cool recipes and cookbook rec’s.

    Thanks for any advice.

  8. Barbara Walker on the 11. Aug, 2013 remarked #

    Does this recipe call for boneless chicken? I’m planning to make this in my new 6-Qt electric pressure cooker. Thanks for your comments/reply.

    • patee333 on the 12. Aug, 2013 remarked #

      It actually won’t matter what kind of chicken you use.

  9. Chris Lucchetti on the 09. May, 2014 remarked #

    Great . I’m Italian. Just as good as my grandmothers only I floured the chicken and browned it first. Thickened it and the brown bits gave a little more flavor. Thank you..

    • Dina on the 02. Oct, 2014 remarked #

      Great tip! I will try it..

  10. Chris Lucchetti on the 09. May, 2014 remarked #

    Oh I forgot. Pinch the herbs between your fingers before putting in. Brings out the oils.

  11. Rickeya on the 25. Nov, 2014 remarked #

    I didn’t see where the butter was added. Are the veggies supposed to be sautéed in the butter at the beginning?

Leave a Comment