Pressure cooker success, again! Jump on board the pressure-cooker train, or really, just cook the chicken as you wish, this sauce was so good. I served it over polenta but rice, pasta, or couscous would be good too. Polenta cooks for about 5 minutes, so that’s definitely a selling point for that one.
2 cups cherry or grape tomatoes
4 boneless, skinless chicken thighs
1 tbs Italian seasoning
1 tsp garlic powder
1 1/2 cups chicken broth
2 tbs minced garlic
2 tsp Worcestershire sauce
2 tsp Marsala wine
2 tbs butter
1 cup instant polenta
3 1/2 cups water
1/2 cup milk or cream
1/2 grated Parmesan
~5 basil leaves
Roast the tomatoes in a 400-degree oven with salt, pepper, and olive oil. Cook for about 10 minutes, until they blister and pop.
Season the chicken with salt, pepper, and garlic powder on each side. Sear the chicken on both sides in the pressure cooker or in a skillet. Then either add to the pressure cooker with 1/2 cup of the chicken broth, high pressure for 10 minutes, or roast in the oven at 375-degrees for 30 minutes.
In a medium pot, bring 1 cup of the chicken broth to a boil. Add in garlic, Marsala wine, and butter and return to a boil for about 5 minutes.
Chop the zucchini and roasted tomatoes. Stir well and cook for another 5 minutes, covered. Then reduce heat until ready to serve.
For the polenta, add polenta to the water & milk and stir while cooking over medium heat for 5 minutes.
Add in Parmesan and stir well.
Serve with a base of polenta, then chicken, then veggie sauce and sprinkle with basil.
I was really happy with this dinner feeling a bit different, very flavorful, and pretty quick! Polenta is such a great break from pasta or grains. I love the parmesan in there for some salt and flavor. The sauce was soooo flavorful. I liked that the zucchini was lightly cooked. I used some leftover roasted tomatoes that I used, but roasting them would be easy while prepping everything else. I think the marsala cooking wine and broth really kept it from being like marinara.