Chicken Marsala

By: Chop Secrets

Chicken Marsala
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 - 6 servings, butter, chicken broth, chopped parsley, contributed, cook 45 min, cornstarch, cream, dinner, easy, flour, garlic, garlic powder, indian, lunch, main course, marsala wine, mushrooms, olive oil, pepper, prep 5 min, pressure cook, salt, sauté, shallot, thin-sliced chicken breast

prep icon Prep Time
5 min
cook icon Cook Time
45 min

serving icon Servings
4 - 6 servings
Ingredients
  • 1/3 cup flour
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1 + 1 tbsp olive oil
  • 1 + 1 tbsp butter
  • 1 shallot
  • 3 cloves garlic
  • 8 oz mushrooms
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 2 tbsp cornstarch
  • 1/3 cup cream
  • 1/4 cup chopped parsley
Instructions
  • In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  • Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  • Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  • Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  • In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  • Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  • Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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