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Ingredients
4 Boneless, skinless chicken breast halves (about1 pound)
1 Small con sliced mushrooms, drained
1/2 Cup dry breadcrumbs
1/2 Teaspoon dried sage, crushed
1/4 Teaspoon dried marjoram, crushed
Dash garlic salt
Dash black pepper
2 Tablespoons chicken broth
1/2 Cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon dry white wine
Instructions
Rinse chicken and pat dry. Place each chicken breast half between two sheets of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/8� thickness. Set aside. In a small bowl stir together mushrooms, breadcrumbs, sage, marjoram, garlic salt, pepper and 2 tablespoons of chicken broth. Spoon 1/4 of mixture onto the short end of each chicken breast. Fold in long sides of breast and roll up, jellyroll style, starting from the short end. Secure with wooden toothpicks. Place in a 4 to 6 quart pressure cooker and add the remaining chicken broth. Lock lid in place, bring up to pressure and cook for 5 minutes. Quick release pressure, remove lid and move chicken to a serving platter. Keep warm.
For the sauce, strain liquid through a sieve. Return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook & stir till thickened and bubbly. Cook & stir for 2 more minutes. Serve sauce over chicken.