Pressure Cooker Chicken Marsala
- 4 8-ounce boneless, skinless chicken breasts
- 1 1/4 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter (1/2 stick)
- 1 cup sliced yellow onion (1 medium onion)
- 1 sprig fresh thyme, plus 2 teaspoons fresh thyme leaves
- 12 ounces mushrooms such as shiitake or button, wiped clean, stemmed and sliced
- 2 teaspoons minced garlic (2 to 3 cloves)
- 3 tablespoons all-purpose flour
- 3/4 cup Marsala
- 1 1/2 cups homemade chicken stock or packaged low-sodium chicken broth
- Cooked penne pasta or other pasta for serving
- Season the chicken all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.
- Set a 6-quart pressure cooker to the “browning” program and add 1 tablespoon of the butter. When the butter has melted, brown the chicken, in batches, on one side for 5 minutes. Remove the chicken and set aside.
- Add the remaining 3 tablespoons butter to the pressure cooker. When it has melted, add the onion and thyme sprig, and cook until the onion is soft, about 3 minutes. Then add the mushrooms and cook for 5 minutes, until browned. Stir in the garlic, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper. Stir in the flour and continue to cook, stirring as needed, for 2 minutes. Add the Marsala, simmer for 3 minutes, and then add the chicken stock. Return the chicken breasts to the pressure cooker, browned side up. Close and lock the lid, and set to “low pressure” for 2 minutes.
- Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions.
- Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Transfer the chicken to a serving platter. Discard the thyme sprig. Set the pressure cooker to the “simmer” program and reduce the sauce until the desired consistency is reached, about 3 minutes. Stir in the thyme leaves. Serve the Chicken Marsala over the pasta.
Recipe from Emeril’s Cooking with Power by Emeril Lagasse (William Morrow 2013).