I use 3 oz Marsala and 2 oz cooking wine (you can measure these in one measuring cup). After onions done put onions and mushrooms in a large cooking pot. Salt and pepper. Add garlic, chicken, broth and wines to mushroom and onions. Cook to half ( I boil for 10 minutes med high). Add cream and turn down to simmer on low.
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INSTANT POT DIRECTIONS. Set a 6-qt instant pot to the saute setting. Add a drizzle of olive oil and Italian sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess grease. Add bacon and cook until crispy, remove with slotted spoon to a plate.
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The Best Egg Salad Recipe is an easy favorite!Nothing is more picnic perfect than hard boiled eggs mixed with mayo and a pinch of mustard and of course crunchy with celery and green onions!. Whether you make an egg salad sandwich or a healthy egg salad using lettuce or low carb wraps, nothing says ‘all American’ like and egg salad!
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Add chicken thighs, smooth side down, to the skillet and sear for about 5 minutes, or until you can easily flip it over. Flip and cook for 6 more minutes; add butter and garlic to the pan and cook for a minute before adding chicken broth to scrape up all the delicious bits on the bottom of the pan.
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