Instant Pot Chicken Marsala
Instant Pot chicken Marsala has all the flavors of marsala that you know and love, but with the convenience of cooking in the Instant Pot.
Servings: 4
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (3 to 4 chicken breasts)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 3 ounces prosciutto, thinly sliced
- 8 ounces mushrooms, sliced (see note 1)
- ½ cup dry Marsala wine (see note 2)
- ½ cup reduced-sodium chicken stock
- 1 tablespoon unsalted butter
- chopped fresh flat-leaf parsley for garnishing
Instructions
- Place chicken breasts on a cutting board and cover with plastic wrap. Use the flat side of a meat tenderizer to flatten the chicken breasts evenly to about a half inch thickness.1 ½ pounds boneless skinless chicken breasts
- Place flattened chicken breasts in a zip-top bag with flour, salt, and pepper. Shake to coat chicken with flour mixture.½ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Heat Instant Pot (6 qt.) to Sauté and add oil. When oil shimmers, add chicken and cook for about 4 minutes on each side until golden brown. You may need to do it in batches. The chicken does not need to be fully cooked. Remove chicken to a plate.1 tablespoon olive oil
- Add prosciutto and mushrooms to Instant Pot and cook until prosciutto is crispy and mushrooms are browned.3 ounces prosciutto, thinly sliced, 8 ounces mushrooms, sliced
- Add Marsala wine and chicken stock, and scrape the brown bits off the bottom of the pan. Put the chicken back into the Instant Pot and settle it down into the liquid.½ cup dry Marsala wine, ½ cup reduced-sodium chicken stock
- Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Pressure Cook or Manual (high pressure) depending on your model, for 10 minutes. When the timer goes off, quick release the pressure. Use an instant read thermometer to ensure chicken has an internal temperature of 165°F.
- Stir butter into sauce until melted.1 tablespoon unsalted butter
- Serve chicken topped with sauce, garnished with fresh parsley. I like to serve it with pasta, noodles, rice, or mashed potatoes.
Video
Notes
- Mushrooms: White button mushrooms or baby bella mushrooms are good choices.
- Marsala: I like dry Marsala wine for this chicken marsala recipe. Sweet Marsala wine is more commonly used in dessert recipes.
- Timesaver hint: Buy chicken cutlets (you won't have to pound them). Another alternative is to cut the chicken into bite-size pieces before sautéing it.
- Variations: If you prefer, substitute bacon or pancetta for the prosciutto, or omit it for a lower calorie, lower sodium option. The butter can be omitted, too.
Nutrition
Serving: 1chicken cutlet with sauce | Calories: 461kcal | Carbohydrates: 19g | Protein: 43g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 935mg | Potassium: 926mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg
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