Are you wondering how in the world I manage to cook dinner 5-6 nights per week? I am going to tell you my secret. I plan, shop, prep ahead and use some serious time saving tools in the kitchen.
What if I told you that this Chicken Marsala recipe took me less than 20 minutes to prepare from start to finish? I.am.serious. The rice alone is 20 minutes so that’s the first thing I cook. The biggest time saver are pre-washed, ready to cook vegetables from Pure Flavor , cleaned antibiotic free chicken breast and pre-measured seasoning from McCormick.
The veggie tray saves me time but also money. Red and yellow peppers are a lot more expensive than the amount given in the tray. The pre-measured spices are a total time saver because now I can make fun recipes without having to fill my cabinet with spices that I rarely use.
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So what’s the REAL time saver? My Cuisinart pressure cooker. Oh my! do I have a love affair with that thing. My parents bought it for me for Christmas and I’ve been an addict ever since. No joke. Tender chicken in 12 minutes, rice in 6, pasta in 7, pulled pork in 18 and beans fully cooked in 45-60 minutes depending on the type.
Check out this before and after picture. All ingredients go in the pressure cooker and after 12 minutes I have a fully cooked meal. I know the picture on the left isn’t the best but I think I had a kid tugging on my leg.
Don’t have a Cuisinart pressure cooker? Don’t worry. You can make this recipe following the easy directions in the back of the spice pack. It’s also a recipe card although the ingredients are slightly different.
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- 1 package McCormick Recipe Inspirations Chicken Marsala
- 6 thinly sliced boneless skinless chicken breasts (about 1¼ pounds)
- 2 tablespoons olive oil
- 1 package mixed grilled vegetables (onions, mushrooms, peppers), sliced
- ½ cup chicken broth
- ¾ cup Marsala wine (I used white wine)
- 2 TB corn starch
- Serving suggestion: white rice
- If you are serving rice with this dish, measure and begin cooking your rice.
- Add all ingredients except corn starch in the pressure cooker. Seal lid.
- Set your pressure cooker to HIGH pressure for 12 minutes. Start cooking.
- When finished, release pressure and open lid. In a heat safe Pyrex glass, take out ½ cup liquid. Slowly mix in corn starch until all clumps are dissolved.
- Pour starchy liquid back in the pressure cooker and mix well with other ingredients.
- Let this rest for a few minutes while you check on the rice.
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