Instructions: Makes 4 main dish servings.

Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Set aside.

In a small mixing bowl stir together mushrooms, breadcrumbs, sage, marjoram, garlic salt, pepper, and 2 tablespoons chicken broth. Spoon 1/4 of the mixture onto the short end of each chicken breast. Fold in long side of chicken and roll up, jellyroll style starting from the short edge. Secure with wooden toothpicks. Place in a 4 or 6 quart pressure cooker and add 1/2-cup chicken broth. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Use a quick release method to reduce pressure. Carefully remove lid. Remove chicken to a serving platter; keep warm.

For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.

Preparation Time: 0:00

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