Name: Chicken Marsala Recipe
Total time: 40 min
Yield: 2
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Everyone loves chicken marsala and this new version is updated for the instant pot and makes it so fast and easy. The best part is this instant pot chicken marsala is so tender and flavorful you will be making it all the time.

How to make Chicken Marsala Recipe

Christina Hitchcock

Crawler

American

<p>Everyone loves chicken marsala and this new version is updated for the instant pot and makes it so fast and easy. The best part is this instant pot chicken marsala is so tender and flavorful you will be making it all the time.</p>

Non Vegetarian

6 thin sliced skinless boneless chicken breasts about thick

House seasoning blend divided

Flour

Italian seasoning blend

Butter

Olive oil

Sliced baby bella mushrooms

Shallot minced

Cloves garlic minced

Marsala wine

Sherry

Chicken stock

Heavy cream

Season both sides of the chicken with 1 teaspoon house seasoning blend.

step 1

Put the flour in a shallow bowl or pie dish and add 1/2 teaspoon house seasoning blend and italian seasoning blend; mix with a fork.

step 2

Dredge both sides of the chicken breasts in the seasoned flour, making sure to shake off any excess.

step 3

Turn on the instant pot and select saute mode, adjust heat to more; when hot, add 1 tablespoon of oil and 1 tablespoons of butter.

step 4

When butter has melted, add the 2 3 chicken breasts into the pot and saute until golden about 3 minutes. Turn and repeat on other side.

step 5

Remove the chicken to a plate and cover to keep warm.

step 6

Add another tablespoon of butter and 1 tablespoon olive oil; repeat previous step with remaining chicken.

step 7

Remove second batch of chicken to the plate and cover to keep warm.

step 8

Add the remaining oil and butter to the instant pot; when melted, add mushroom, shallots and garlic and season with 1/2 teaspoon house seasoning blend.

step 9

Saute for 5 minutes, or until the mushrooms are lightly browned.

step 10

step 11

Add marsala wine, sherry and chicken stock to the instant pot and place chicken on top of the mushroom mixture.

step 12

Secure the lid on the instant pot and close pressure release valve.

step 13

Select the poultry setting and adjust cooking time to 10 minutes.

step 14

When the cooking time has finished, allow the pressure to natural release for 5 minutes then, carefully quick release the remaining pressure.

step 15

Transfer chicken to a serving plate and cover to keep warm.

step 16

Select saute and adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

step 17

It Is A Keeper

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