Skillet Chicken and Mushroom Wine Sauce Made Easy in Your Pressure Cooker
Juicy chicken thighs seared and simmered in a garlicky mushroom wine sauce for an elegant yet easy weeknight dinner made faster in your pressure cooker.
Equipment
- 1 Pressure cooker or large skillet
Ingredients
Main ingredients
- 5 Chicken thighs skinless and boneless
- 8 oz Mushrooms sliced, cremini or white button
- 2-3 cloves Garlic minced
- 1 Shallot finely chopped
- 1 cup Chicken broth
- 0.5 cup Dry white wine like Chardonnay
- 1 tablespoon Olive oil
- 2 tablespoon Butter or dairy-free butter
- 2 tablespoon All-purpose flour or gluten-free
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Instructions
- Season your chicken thighs with salt and pepper.
- Heat olive oil in pressure cooker on medium-high. Brown chicken 6-7 minutes each side. Remove and set aside.
- Add butter, then shallot and garlic. Sauté until fragrant and soft, 1-2 minutes.
- Add mushrooms. Cook until browned, about 5-7 minutes.
- Sprinkle flour, stir, and cook 2 minutes. Gradually add wine and broth, scraping bottom. Simmer and thicken for 5 minutes.
- Add chicken back, spoon sauce over, and simmer 5 minutes more. Adjust seasoning.
- Serve hot garnished with fresh parsley.
Notes
Use cornstarch slurry instead of flour if gluten-free. Serve over rice, potatoes, or crusty bread. Storage: 3-4 days in fridge, 2 months in freezer.