Instant Pot Chicken Marsala
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.