- 4 boneless, skinless chicken breasts
- 1 TBSP olive oil
- 2 Garlic cloves, minced
- 1 CUP mushrooms, sliced
- 1 CUP marsala wine
- 10 oz. egg noodles
- 1/2 CUP chicken stock
- 1/4 CUP corn starch
salt the chicken breasts, add olive oil to the cooker pot and hit saute. When the oil is hot, add the minced garlic and stir, then add the chicken in to sear all around.
add mushrooms and wine, and set the pressure to high for 7 minutes.
in a separate pot on the stovetop, cook egg noodles according to box directions.
when chicken is done, release pressure and remove the chicken.
in a medium mixing bowl, mix chicken stock and corn starch.
turn the heat on on the pressure cooker and bring to boil, add the chicken stock/cornstarch mix in and stir. Add the chicken back in to the pot. for 2 mins, stirring.
serve over egg noodles, and top with marsala sauce from pot and mushrooms