Chicken Marsala
By :Chop Secrets
Print Recipe
Votes: 6
Rating: 4.5
Rate this recipe!
Cuisine Indian
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4 - 6 servings
Ingredients
Dredge Mix:
  • 1/3 cup flour
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
Chicken Marsala:
  • 2 lbs thin-sliced chicken breast
  • 1 + 1 tbsp olive oil
  • 1 + 1 tbsp butter
  • 1 shallot finely diced
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 2 tbsp cornstarch
  • 1/3 cup cream
  • 1/4 cup chopped parsley for garnish (optional)
Cuisine Indian
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4 - 6 servings
Ingredients
Dredge Mix:
  • 1/3 cup flour
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
Chicken Marsala:
  • 2 lbs thin-sliced chicken breast
  • 1 + 1 tbsp olive oil
  • 1 + 1 tbsp butter
  • 1 shallot finely diced
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 2 tbsp cornstarch
  • 1/3 cup cream
  • 1/4 cup chopped parsley for garnish (optional)
Votes: 6
Rating: 4.5
Rate this recipe!
Instructions
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. 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.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

8 replies
  1. Karamorales22
    Karamorales22 says:

    Very good but i got a burn notice from not enough liquid. Fortunately the chicken was cooked through and i removed it and added some water to the sauce on saute mode and it turned out fine.

  2. DianeF
    DianeF says:

    This was a bit complex to make but very tasty.

    I doubled the chciken broth as found it thicken too mich.

    An excellent dish served over pasta.

  3. JayZ_Lee
    JayZ_Lee says:

    Tastes great but I’d say it’s at least Medium difficulty with all the steps it takes…granted I cooked the recipe for 6 servings worth, but still took quite a while. I also changed the chicken broth to beef. It gives it a deeper/darker flavor and topped with some parmeson cheese 🙂

  4. aryden0214
    aryden0214 says:

    This was really good, but in my 6qt pot it took a lot longer than specified. About an hour just to cook the 2lbs of chicken in batches.

  5. alillian
    alillian says:

    I have an 8 qt and I used a little more chicken (because package), doubled mushrooms (16oz) and a little more Marsala wine (3/4) c. Delicious with pasta. I recommend a wooden spatula for deglazing.

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