Insant Pot Chicken Marsala

Pleasing to the eyes and nose this Chicken Marsala sits on a bed of pasta and has a creamy rich and slightly zesty gravy drizzled excessively over the entire entree. So tender and easy to cut, forks filled with bites of juicy meat and twists of pasta will be systematically removing the contents of every plate at the table. Enjoy this dish on an evening when you feel like treating yourself to something familiar but worth every bite to try again. The creamy gravy establishes the framework for a delicious meal and has the potential to be cleaned from the plate with your favorite roll or French bread.

Watch this lovely video and follow the instructions below to bring this dish to a table near you. Each and every meal should be planned with the intent of providing the diner with promising temptation and leaving them with comforting satisfaction and this entree meets that EatFoodlicious criteria with rich mushroom gravy to spare.

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Serve with pasta, rice, salad or vegetables.

Ingredients

Clean and pat dry the chicken with a paper towel.

Slice the chicken in half lengthwise. Set aside.

In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.

Set the sauté to high. Add oilve oil and butter. Wait until the until the butter has almost completely melted. Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside.

You’ll have to do this in batches until all the chicken breasts are done.

Add chopped shallots

Add sliced mushrooms and cook for 3-4 minutes.

Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.

Add chicken broth, dried thyme and mix.

Return the chicken to the cooker. Pressure cook on high for 5 minutes and natural release for 5 minutes.

Remove the chicken and set aside.

Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.

Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency.

Best with pasta, rice, salad or vegetables. Serve & enjoy!

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Instant Pot Chicken Marsala

0 from 0 votes
Servings 4
Calories

Ingredients
  

  • 2 lbs chicken breast large
  • 8 oz mushrooms sliced
  • ½ cup low- sodium chicken broth
  • ½ cup marsala cooking wine
  • ½ cup heavy wihpping cream
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • ½ tsp dried thyme
  • 3 garlic cloves minced
  • 1 medium shallot minced
  • salt & pepper to taste

Flour mixture

  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ cup flour

Cornstarch Mixture

  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions
 

  • Clean and pat dry the chicken with a paper towel. Slice the chicken in half lengthwise. Set aside.
  • In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.
  • Set the sauté to high. Add olive oil and butter. Wait until the until the butter has almost completely melted.
  • Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside. You'll have to do this in batches until all the chicken breasts are done.
  • Add minced shallot, sliced mushrooms and cook for 3-4 minutes.
  • Add garlic and cook for 30 seconds.
  • Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.
  • Add chicken broth, dried thyme and mix.
  • Return the chicken to the cooker.
  • Place the lid on. Pressure cook on high for 5 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid. Press cancel and set back to saute on high.
  • Remove the chicken and set aside.
  • Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.
  • Season with salt & pepper to taste. Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency. Garnish with chopped parsley.

Best with pasta, rice, salad or vegetables.

    Serve & Enjoy!

      Video

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