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*
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)
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. 🙁