Ingredients: |
Ingredients: 4 or 5 skinless, boneless chicken breasts
1/2 cup flour for dredging
Salt and pepper
1 teaspoon granulated garlic
3 tablespoons butter
3 tablespoons olive oil
8 ounces mushrooms, stemmed and halved
1 shallot, thinly sliced
3 garlic cloves, minced
2/3 cup marsala wine
2/3 cup chicken stock
1/2 cup heavy cream
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Directions: |
Directions:Put the chicken breasts on a cutting board, and lay a piece of plastic wrap over them. Pound with a flat meat mallet until they are about 1/4" thick. Put the flour in a shallow platter; and season with salt, pepper, and granulated garlic. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
Turn the Foodi on, and select saute mode. When hot, add 2 tablespoons oil and 2 tablespoons butter. When melted, add 2 or 3 chicken breasts at a time into the pot, and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep warm.
Add the remaining oil and butter to the pot. When melted, add mushrooms, shallots, and garlic. Cook for 5 to 7 minutes or until the mushrooms are lightly browned, stirring occasionally. Season with salt and pepper to taste.
Add marsala wine and chicken stock to the pot. Mix to combine. Lay chicken on top of the mushrooms. Secure the lid, and pressure cook on high for 5 minutes. Do a natural release.
Transfer chicken to a serving plate, and cover with foil to keep warm.
Select saute mode. Add heavy cream, and mix to combine. Cook for about 5 minutes or until the sauce is slightly thickened, stirring occasionally.
Add chicken back in, and simmer for 1 or 2 minutes. |
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