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1
Rinse chicken and pat dry.
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2
Place each piece of chicken breast between two sheets of plastic wrap.
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3
Working from center to the edges, pound lightly with the flat side of meat mallet to 1/8 inch thick.
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4
In a small mixing bowl, stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, pepper, and 2 Tbsp (30 ml).
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5
broth.
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6
Spoon one fourth of stuffing mixture onto short end of each chicken breast.
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7
Fold in long sides of chicken and roll up.
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8
Secure with six inch long wooden picks along seam line.
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9
Dredge chicken rolls in flour you have seasoned lightly with salt and pepper.
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10
In a large non-stick skillet, add 1 Tbsp (15 ml).
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11
olive oil.
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12
Heat to hot but not smoking.
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13
Add chicken rolls and try not to have them touching.
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14
Brown to golden brown very quickly.
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15
Remove from skillet to paper towel.
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16
Place a small round rack on bottom of a 6 quarts (5675 ml) pressure cooker.
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17
Lay chicken rolls on rack.
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18
It's okay if they hang over.
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19
Add 1 cup (225 ml) chicken broth and 1/2 cup (125 ml) white wine to pressure cooker.
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20
Lock lid down on pressure cooker.
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21
Turn heat 2 notches above medium if using an electric stove or turn gas on 3/4 high.
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22
Make sure you have your pressure regulator set for 10 pounds pressure.
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23
If you have a digital or electric follow the directions for those pots.
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24
When regulator starts to rock ajust heat so it is rocking slowly.
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25
Cook like that for 8 minutes.
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26
Let pressure come down naturally.
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27
When pressure is down, remove lid.
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28
Remove chicken to a platter.
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29
Heat broth to boiling.
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30
Add cornstarch you have desolved in 2 Tbsp (30 ml).
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31
white wine.
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32
Stir and cook until sauce has reached the consistency you want it to be.
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33
This is good served over hot fluffy white rice.
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34
Happy Cooking
