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Chicken and Mushrooms in Creamy White Wine Sauce

Chicken and Mushrooms in Creamy White Wine Sauce


Ingredients

Scale
  • 1 large onion, chopped
  • 1 package shiitake mushrooms, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp butter
  • 1 Tbsp basil
  • 1 Tbsp oregano
  • 1/2 tsp black pepper
  • 23 pounds chicken breasts, cut into bite-sized pieces
  • 1 cup white wine (chardonnay works well)
  • 68 ounces mascarpone or cream cheese at room temperature
  • 1/2 cup freshly grated parmesan cheese
  • 1 package gluten free pasta

Instructions

  1. Generously season chicken pieces with kosher salt and pepper, and allow to stand while chopping onions and mushrooms
  2. In the pot of a pressure cooker, sauté onions, garlic, and mushrooms in butter for about 5 minutes
  3. Add the basil, oregano, and black pepper, and allow to cook for 1-2 minutes
  4. Turn off heat, add chicken and stir so that the seasonings are coating every piece of meat
  5. Pour in the white wine and quickly cover pressure cooker. Cook on high for 8 minutes, and allow pressure to release naturally. (Takes about 5 minutes to come to pressure, cooks for 8, and releases another 10 minutes, or so.)
  6. Meanwhile, cook pasta according to directions on package. Right before draining, reserve 1/4 cup of the starchy cooking water.
  7. Stir in the mascarpone or cream cheese, cover, and let stand while it melts. (If you forget to bring the cheese to room temperature, you might need to heat for 2-3 minutes on brown setting.)
  8. Stir in reserved starchy water and serve chicken over pasta with a generous amount of parmesan cheese.
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