Easy Chicken Marsala (Instant Pot & Stove Top)

Place the chicken breasts on a cutting board and place a piece of plastic wrap over them; pound them with a flat meat mallet until they are about 1/4-inch thick. You can also buy the chicken breast cut in half horizontally or thinly sliced.

Put the flour on a flat plate and season with a fair amount of salt, black pepper and garlic powder; Mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

Turn on the Instant Pot, select “Saute” mode, and turn the heat up for more. When hot, add 2 tablespoons oil and 2 tablespoons butter. When melted, add the 2-3 chicken breasts to the saucepan and fry until golden on each side, turning once. Place the chicken in a single layer on a large platter to keep warm. Repeat with the remaining chicken breasts.

Put the remaining oil and butter in the saucepan. When melted, add mushrooms, shallots, and garlic. Cook for 5-7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season to taste with salt and black pepper.

Add the Marsala wine and chicken broth to the saucepan. Mix to combine. Cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the pot into the liquid. Press “Cancel”.

Lay the chicken on top of the mushrooms. Attach the lid to the instant pot. Close pressure relief valve. Select “Poultry” and set the cooking time to 10 minutes.

After the time is up, release the pressure on its own for 5 minutes. Then carefully turn the valve to “Vent” to release any additional pressure that may be present. Then remove the lid. Press Cancel

Place the chicken on a serving plate and cover with foil to keep hot, if desired.

Select “saute” and set it to normal. add whipped cream; mix to combine. Cook for about 5 minutes or until sauce has thickened slightly, stirring occasionally. Add the chicken back into the sauce and continue to simmer for about 1-2 minutes.

Garnish with freshly chopped parsley, if you like. Serve hot.

Place the chicken breasts on a cutting board and place a piece of plastic wrap over it; pound them with a flat meat mallet until they are about 1/4-inch thick. You can also buy the chicken breast cut in half horizontally or thinly sliced.

Put the flour on a flat plate and season with plenty of salt, black pepper and garlic powder; Mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

Heat the oil and 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat. When melted, brown the chicken, turning once, until golden and just cooked through, about 5-6 minutes. Place the chicken on a plate and set aside.

Add the remaining oil and butter to the pan. When melted, add mushrooms, shallots, and garlic. Cook for 5-7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season to taste with salt and black pepper.

Add Marsala wine to the pan and cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the pan into the liquid. Add the chicken broth and cream; mix to combine. Bring the liquid to a boil, then reduce the heat to medium-low and simmer, uncovered, gently until the sauce has reduced by about half, slightly thickened and darkened, 10 – 15 minutes

Return the chicken to the pan along with any juices that may have collected on the plate. Reduce heat to low and simmer until chicken is heated through and sauce thickens a little more, 2 – 3 minutes.

Garnish with freshly chopped parsley, if you like. Serve hot.