Chicken Marsala
By :Jeffrey Eisner
instant pot recipes, instant pot chicken marsala, chicken marsala
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I can never pass up this classic Italian dish. Maybe it’s the melty mushrooms. Maybe it’s the dark, rich, wine-based sauce. Whatever the case, it’s extra delicious when made in the Instant Pot.
instant pot recipes, instant pot chicken marsala, chicken marsala
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Prep Time 15 minutes
Cook Time 40 minutes
Servings
4-6 servings
Ingredients
  • 2 lb boneless, skinless chicken breasts each breast sliced crosswise into fillets about 1/4 inch thick
  • 1/2 cup all-purpose flour (with a few pinches of garlic powder, black pepper, and kosher salt mixed in) for dredging
  • 1/4 cup extra-virgin olive oil
  • 4 tbsp salted butter divided, 1/2 stick
  • 1 shallot minced
  • 3 garlic cloves minced or pressed
  • 1 lb baby bella mushrooms sliced
  • 3/4 cup marsala wine (dry)
  • 1/2 cup chicken broth
  • 1 1/2 tbsp cornstarch
Prep Time 15 minutes
Cook Time 40 minutes
Servings
4-6 servings
Ingredients
  • 2 lb boneless, skinless chicken breasts each breast sliced crosswise into fillets about 1/4 inch thick
  • 1/2 cup all-purpose flour (with a few pinches of garlic powder, black pepper, and kosher salt mixed in) for dredging
  • 1/4 cup extra-virgin olive oil
  • 4 tbsp salted butter divided, 1/2 stick
  • 1 shallot minced
  • 3 garlic cloves minced or pressed
  • 1 lb baby bella mushrooms sliced
  • 3/4 cup marsala wine (dry)
  • 1/2 cup chicken broth
  • 1 1/2 tbsp cornstarch
instant pot recipes, instant pot chicken marsala, chicken marsala
Votes: 0
Rating: 0
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Instructions
  1. Coat the chicken in the flour mixture and set aside.
  2. Place the olive oil and 1 tbsp of the butter in the Instant Pot. Hit Sauté and Adjust to the More or High setting and heat until the butter is melted.
  3. Working in batches, sear the chicken for 1 minute on each side until very lightly browned, remove the chicken with tongs, and set aside on a plate. Leave any excess oil in the pot for more flavor.
  4. Melt the remaining 3 tbsp of butter in the pot—no need to wipe out any oil or flour left behind. Add the shallot and garlic and sauté, scraping up any browned bits from the bottom of the pot, for 2 minutes, then add the mushrooms and sauté for another 2 minutes.
  5. Add the wine and give a final scrape to be sure the bottom of the pot is cleared. Add the chicken broth, then put the chicken back in the pot.
  6. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
  7. Meanwhile, combine the cornstarch with 1 1/2 tbsp cold water to make a slurry. Set aside.
  8. Remove the chicken to a serving platter and set aside, but leave the sauce in the pot. Hit Keep Warm/Cancel and then hit Sauté again and Adjust to More or High.
  9. Once bubbling, immediately stir the cornstarch slurry into the sauce. Hit Keep Warm/Cancel to turn the pot off immediately.
  10. Pour the sauce over the chicken and serve.
Recipe Notes

Jeff’s Tip: Any leftover sauce goes great over rice or pasta and will keep in the fridge in an airtight container for up to 5 days.

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