Instant Pot Chicken Marsala
Nutrition Facts
4 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
400 |
|
| % Daily Value* | ||
| Total Fat 21 g | 26% | |
| Saturated Fat 9 g | 47% | |
| Cholesterol 135 mg | 45% | |
| Sodium 150 mg | 6% | |
| Total Carbohydrate 9 g | 3% | |
| Dietary Fiber 1 g | 4% | |
| Sugars 2 g | ||
| Includes Added Sugars | % | |
| Protein 42 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 4% | |
| Potassium | % | |
Ingredients
- 4 ea Chicken Breasts, thinly sliced
- 10 oz Sliced Mushrooms
- 3 tsp Minced Garlic
- ½ cup Whipping Cream
- ½ cup Marsala Wine
- 1 tbsp Olive Oil
- 1 ½ tbsp Lemon Juice
- 1 tbsp Corn Starch
- 2 tbsp Water
- ½ tsp Dried Oregano
- - Salt & Pepper to Taste
- 1 ½ tbsp Fresh Parsley
Method of Preparation
Step 1
Season chicken with salt and pepper.
Turn pressure cooker to saute mode. Add olive oil.
Step 2
Add garlic and mushrooms. Cook for a few minutes until juices begin to release from mushrooms.
Step 3
Turn off saute mode. Add wine and scrape the bottom of the pot.
Step 4
Stir in cream, lemon juice, and oregano.
Step 5
Add chicken breasts into the pot, submerging in the liquid.
Cover and seal. Cook on high pressure for 4 minutes. Manually release pressure seal.
Step 6
Remove chicken from the pot and set aside. Turn saute mode on.
Step 7
Mix cornstarch and water together to make slurry. Add to the pot and simmer to thicken liquid.
Step 8
Turn off pressure cooker and add chicken back to the pot. Garnish with parsley.
Serve over egg noodles or pasta.
