This pressure cooker stuffed chicken recipe is impressive and surprisingly easy. A mushroom, breadcrumb and sage stuffing brings a hearty herbed flavor to the chicken breast; broth reduction with white wine poured over top completes the meal.
4 boneless, skinless chicken breast halves
2 1/2 ounces sliced mushrooms, drained
1/2 cup fine dry bread crumbs
1/2 teaspoon dried sage, crushed
1/4 teaspoon dried marjoram, crushed
1 dash garlic salt
1 dash black pepper
2 tablespoons chicken broth
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon dry white wine
Place the chicken between two sheets of waxed paper. Pound to 1/8-inch thickness with a meat mallet or rolling pin.
In a bowl, combine the mushrooms, bread crumbs, sage, marjoram, garlic salt, pepper, and first measure of chicken broth. Mix well.
Divide the mushroom mixture between the flattened chicken breasts, placing it on a short end of the chicken. Roll the chicken up around the filling and secure with toothpicks.
Place the stuffed chicken breasts in the pressure cooker and add the remaining chicken broth. Close the lid and set to pressure cook for 5 minutes. When the time is up, use the quick release method to release the pressure.
Remove the chicken from the pressure cooker and keep warm
In a small bowl, whisk together the cornstarch and wine. Stir into the juices in the pressure cooker. Set the pressure cooker to "saute". Cook, stirring constantly, until the sauce has thickened.
Serve the sauce over the stuffed chicken.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
June 1, 2010
An easy recipe to make and fairly quick. To my surprise the cooking time at 15 psi of 5 minutes was spot on, with the chicken tender and moist. I did think I might have to use the natural release method but the quick release method was all that was needed. Forget about the sauce; it was bland and lacked taste. It probably needed some additional herbs to enhance the taste, but being a batchelor and not a Chef, I do not know what should be added. I am going to use a commercially made sauce in future. Overall comment - not bad!