Enjoy classic chicken Marsala on a weeknight with this recipe that comes together fast thanks to the help of a multicooker, like the Instant Pot. Serve over cooked brown rice to sop up any of the extra sauce.

Lauren Grant
Source: EatingWell.com, September 2018

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Recipe Summary

active:
35 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If chicken breasts are large, cut them in half horizontally so that you have 4 pieces. Place the chicken between 2 sheets of plastic wrap and pound with a meat pounder or rolling pin to a thickness of 1/2 inch. Season the chicken with salt and pepper.

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  • Heat multicooker on sauté mode. Add 1 tablespoon butter. Once it has melted, add half the chicken and brown on both sides, 3 to 4 minutes per side; transfer to a plate. Repeat with 1 more tablespoon butter and the remaining chicken.

  • Melt the remaining 1 tablespoon butter in the pot. Add mushrooms and cook, stirring often, until browned and liquid has evaporated, 6 to 7 minutes. Stir in garlic and bay leaf and cook until fragrant, about 1 minute. Add broth and Marsala, stirring to scrape up any brown bits.

  • Nestle the chicken into the mushrooms in the pot. Lock lid in place according to manufacturer's instructions. Cancel sauté mode and set to cook on high pressure for 6 minutes. When pressure cooking is complete, let the pressure release naturally for 5 minutes. If the pressure has not released, release the remaining pressure manually. Unlock and remove the lid.

  • Transfer the chicken to a platter. Discard bay leaf. Return the multicooker to sauté mode. Whisk together water and cornstarch in a small bowl; add to the sauce and simmer, stirring, until thickened, 3 to 5 minutes. Stir in cream, if desired. Serve the sauce over the chicken and garnish with herbs.

Tips

To make ahead: Refrigerate for up to 2 days. Reheat on stovetop or in microwave.

Nutrition Facts

279 calories; protein 25.2g 50% DV; carbohydrates 7.9g 3% DV; dietary fiber 0.6g 2% DV; sugars 3.3g; fat 11.9g 18% DV; saturated fat 6.2g 31% DV; cholesterol 85.6mg 29% DV; vitamin a iu 602.3IU 12% DV; vitamin c 5mg 8% DV; folate 23.3mcg 6% DV; calcium 34.8mg 4% DV; iron 1.4mg 8% DV; magnesium 32.2mg 12% DV; potassium 523.3mg 15% DV; sodium 364mg 15% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2018
Thought this excellent. Making for the 2nd time this evening. Love the addition of a small amount of cream it definitely makes this dish different from other chicken Marsala's I have made. Thank you for the detailed nutrition info very helpful. Read More