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 MARSALA
This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.
Nutrition Facts : Calories 322 calories, Carbohydrate 7.9 g, Cholesterol 78.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 6.9 g, Sodium 299.7 mg, Sugar 2.1 g
INSTANT POT® EASY CHICKEN MARSALA
This creamy, decadent, and low-carb chicken Marsala is so easy to make in your Instant Pot®! This keto dish is perfect for a quick and easy weeknight dinner.
Provided by Fioa
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 10.9 g, Cholesterol 109.1 mg, Fat 28.4 g, Fiber 0.4 g, Protein 18.6 g, SaturatedFat 13.8 g, Sodium 1278.7 mg, Sugar 4.1 g
INSTANT POT CHICKEN MARSALA
In their introduction to Super Fast Instant Pot Pressure Cooker Cookbook, the authors Heather Rodino and Ella Sanders indicate the goal for this book is to give you 100 recipes you can get onto the table in 60 minutes or less start to finish including prep time. With few exceptions, this is exactly what they do. See the full review on RecipesNow! Reviews And Recipes Magazine. Chicken marsala requires just a few ingredients but provides big flavor, thanks to the mushrooms and marsala wine. If there is a lot of liquid once you open the lid, remove the chicken and simmer the sauce for a few minutes to reduce it before staring into the cornstarch slurry. Active Time 15 minutes; Pressure Time: 8 minutes; Release Method: Manual; Total Time: 30 minutes
Provided by ChrisWebAdmin
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the butter to the inner pot and heat on sauté. Once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. Stir in the garlic and the salt and pepper to taste.
- Add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. Press cancel to stop the cooking.
- Season the chicken with salt and pepper. Add the chicken in stock to the pot.
- Lock the lid. Cook on high pressure for eight minutes, then manually release the pressure.
- Transfer the chicken to a plate. Stir in the parsley and cornstarch mixture, and heat on sauté until slightly thickened, about 1 to 2 minutes. Serve sauce over the chicken.
Nutrition Facts : Calories 485, Fat 22.7, SaturatedFat 9.5, Cholesterol 116.6, Sodium 183.8, Carbohydrate 10, Fiber 0.9, Sugar 2.9, Protein 33.3
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