Cooking Instructions

• First, pat your chicken tenderloins dry with a paper towel. You wanna make sure the flour sticks right on. Now season with salt and black pepper. Simple but essential.
  0.5 teaspoon salt, 0.5 teaspoon black pepper
• Next, dredge the chicken in flour. You gotta coat every piece evenly so you get that nice crust when it cooks.
  0.25 cup all-purpose flour
• Heat half the olive oil in a large pressure cooker or skillet over medium-high heat. Once it’s hot, add the chicken. Get each side golden brown, about 3-4 minutes per side. You’re just searing it now. Remove and set aside.
  0.25 cup olive oil
• Add the rest of the olive oil, then toss in your sliced shallots and mushrooms. Let them cook until soft, about 5 minutes. You’ll smell that deep mushroom aroma filling up.
  0.25 cup olive oil, 1 medium shallot, 8 ounces fresh mushrooms
• Throw in the minced garlic and cook for about a minute. You don’t want it burnt, just fragrant.
  2 garlic cloves
• Pour in the Marsala wine and add the dried Porcini mushrooms so they rehydrate and soak up some flavor. Let this simmer until the sauce thickens up a little. Usually 5 to 7 minutes.
  1 cup Marsala cooking wine, 1 ounce dried Porcini mushrooms
• Now, put the chicken back in. Coat each tenderloin with that sauce. Close the pressure cooker lid tight.
• Cook on high pressure for 8 minutes. When done, do a slow release for about 10 minutes until the valve hiss calms down. Open the lid carefully and finish by stirring in butter. That adds a smooth richness that makes this dish really pop.
  1 Tablespoon butter