INSTANT POT® CREAMY CHICKEN MARSALA FLORENTINE
Nothing says fancy quite like a creamy Italian dish ... this Italian-American style chicken Marsala Florentine will wow your family and friends. It's a quick meal, spiked with flavor, featuring golden, pan-fried chicken immersed in a mushroom-studded marsala wine sauce. Serve this over pasta, rice, mashed potatoes, any type of grain, or even cauliflower rice.
Provided by Diana71
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
- Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
- Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.
Nutrition Facts : Calories 740.6 calories, Carbohydrate 100.3 g, Cholesterol 60.8 mg, Fat 20.6 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 8.2 g, Sodium 255.6 mg, Sugar 8.2 g
INSTANT POT® CHICKEN FLORENTINE PASTA
This is a family favorite that I've adapted for the Instant Pot®!
Provided by Melanie
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
- Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
- Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.
Nutrition Facts : Calories 558.8 calories, Carbohydrate 24.3 g, Cholesterol 150.2 mg, Fat 36.4 g, Fiber 3.1 g, Protein 34.2 g, SaturatedFat 19 g, Sodium 588.4 mg, Sugar 1.2 g
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