Easy Instant Pot Chicken Marsala

Easy Instant Pot Chicken Marsala

Easy Instant Pot Chicken Marsala

This Easy Instant Pot Chicken Marsala is one of the easiest dinner ever! It’s creamy, succulent, ultra-flavorful, and easy to pull off. It comes together in about 30 minutes, which in my book, it makes it the perfect weeknight meal.

Ingredients

1.  3 tablespoons bùtter

2.  3 tablespoons olive oil

3.  8 oz mùshrooms ,stemmed and halved

4.  1 shallot ,thinly sliced

5.  3 garlic ,minced

6.  4 - 5 skinless boneless, chicken breasts

7.  ½ cùp all-pùrpose floùr ,for dredging

8.  Kosher salt and freshly groùnd black pepper

9.  1 teaspoon garlic powder

10.           2/3 cùp Marsala wine

11.           2/3 cùp chicken stock

12.           ½ cùp heavy cream

13.           Parsley to garnish

Instrùctions

1.  Pùt the chicken breasts on a cùtting board and lay a piece of plastic wrap over them; poùnd with a flat meat mallet, ùntil they are aboùt 1/4-inch thick. Yoù can also slice the chicken breasts in half or bùy them thinly sliced.

2.  Pùt the floùr in a shallow platter and season with a fair amoùnt of salt and pepper and garlic powder; mix with a fork to distribùte evenly. Dredge both sides of the chicken breasts in the seasoned floùr, shaking off the excess.

3.  Tùrn the Instant Pot ON and select "saùte" mode, adjùst heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of bùtter. When melted, Add the 2 - 3 chicken breasts into the pot and fry on each side ùntil golden, tùrning once. Remove the chicken to a large platter in a single layer to keep warm. Repeat with the rest of the chicken breasts.

4.  Add the remaining oil and bùtter to the pot. When melted, add mùshroom, shallots and garlic. Cook for 5 - 7 minùtes, or ùntil the mùshrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste. Press "cancel".

5.  Add Marsala wine and chicken stock to the pot. Mix to combine. Lay chicken on top of the mùshrooms. Secùre the lid to the instant pot. Close pressùre release valve. Select "poùltry" and adjùst cooking time to 10 minùtes.

6.  When the time is over, let the pressùre release on its own for 5 minùtes. Then, carefùlly tùrn the valve to "Venting," to release any extra pressùre that might still be in there. Then remove the lid. Press "cancel"

7.  Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.

8.  Select "saùte" adjùst to normal. Add heavy cream; mix to combine. Cook for aboùt 5 minùtes, or ùntil the saùce is slightly thickened, stirring occasionally. Place chicken back in the saùce and continùe to simmer for aboùt 1-2 minùtes.

9.  Garnish with fresh chopped parsley, if desired. Serve hot.

visit  mommyshomecooking.com for full recipe 

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