Instant Pot Chicken Marsala

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Instant Pot Chicken Marsala

Yield

2

Author

Springer Mountain Farms Kitchen

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

Ingredients

• 2 Springer Mountain Farms Boneless Skinless Chicken Breasts, cut lengthwise into cutlets
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Sauce

• 1 tablespoon unsalted butter
• 3 garlic cloves, minced
• 1/2 cup chopped onion
• 8 oz. baby bella mushrooms, sliced
• 1/2 cup chicken stock
• 1/2 cup Marsala wine, or other sweet wine
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Place stainless steel insert in Instant Pot and set to sauté setting.
2. Add oil and butter and let melt.
3. Season chicken with salt and pepper, then dredge in flour.
4. Brown both sides of chicken in Instant Pot, then set aside.
5. Add another tablespoon of butter to instant Pot, along with garlic onion, and mushrooms. Sauté for about 4 minutes, or until fragrant.
6. Press “cancel” button on Instant Pot, then add chicken stock and wine. Stir.
7. Add chicken to sauce, close the lid, seal the pressure valve, and set Instant Pot to high pressure for 7 minutes.
8. Let pressure release naturally, remove lid and set chicken aside. Mix cornstarch and water to sauce and wait a few minutes for it to thicken. Serve and enjoy!

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