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.
Nutrition per serving may change if servings are adjusted.
1 pound boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, trimmed and sliced
1 tablespoon minced garlic
1 bay leaf
½ cup low-sodium chicken broth
½ cup Marsala wine
3 tablespoons water
1 tablespoon cornstarch
2 tablespoons heavy cream (optional)
¼ cup coarsely chopped fresh herbs, such as parsley or thyme, for garnish
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 ½ inch. Season the chicken with salt and pepper.
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.
To make ahead: Refrigerate for up to 2 days. Reheat on stovetop or in microwave.
278 calories;12 g fat(6 g sat); 1 g fiber; 8 g carbohydrates; 25 g protein; 23 mcg folate; 86 mg cholesterol; 3 g sugars; 0 g added sugars; 602 IU vitamin A; 5 mg vitamin C; 35 mg calcium; 1 mg iron; 364 mg sodium; 523 mg potassium
Carbohydrate Servings: ½
Exchanges: 3½ lean protein, 1 fat, ½ vegetable ½ alcohol equivalent
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.