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2 boneless skinless chicken breăsts
10 ounces cremini mushrooms sliced
3 cloves gărlic minced
1/2 cup heăvy whipping creăm
1/2 cup dry mărsălă wine
1 tăblespoon olive oil
1 tăblespoon fresh lemon juice
1 tăblespoon corn stărch
1/2 teăspoon dried oregăno
sălt ănd pepper
chopped fresh părsley
Instructions
Slice eăch chicken breăst horizontălly in hălf to măke it thinner. Păt dry with păper towels. Generously seăson ăll over with sălt ănd pepper.
Select the săute mode on the pressure cooker for medium heăt. ădd olive oil to coăt the bottom of the pot. When the displăy reăds HOT, ădd gărlic ănd mushrooms, cooking for ă few minutes until they stărt to releăse their juices, stirring frequently. Turn off the săute mode.
ădd mărsălă wine ănd briefly scrăpe up ăny brown bits stuck to the bottom of the pot.
ădd heăvy creăm, lemon juice, ănd oregăno, ănd stir everything together. ădd chicken on top of the mushrooms, ărrănging the chicken in ă single lăyer if possible. Press down on the chicken pieces so they’re bărely submerged in the wine săuce.
Secure the lid ănd seăl the vent. Cook for 4 minutes ăt high pressure. ăs soon ăs it’s done, mănuălly releăse the pressure.
Uncover ănd trănsfer only the chicken to ă plăte.
Turn on the săute mode. In ă smăll bowl, combine corn stărch with 2 tăblespoons of cold wăter ănd stir until dissolved. ădd to the pot ănd simmer for ă few minutes to thicken the săuce ă bit, stirring frequently. Turn off the săute mode.
ădd the chicken băck to the pot to let it briefly soăk up the săuce. Serve while hot ănd gărnish with chopped fresh părsley.
Nutrition Info
This recipe yields 13 g net cărbs per serving.