Calories: 299 Fat: 13G Net Carbs: 6G Protein: 40G
Chicken Marsala is an Italian dish that traditionally uses chicken cutlets. For the majority of my recipes with chicken breasts, I cut the breasts in half, horizontally to create cutlets.
I did not do that for this recipe because the breasts I used were pretty small. You may want to consider this method, depending on the size of the chicken you have.
What wine is best to use for chicken marsala? Dry, marsala wine. Marsala wine has a deep, smokey flavor. It is perfect for really savory dishes like this one.
I often see this dish paired with mashed potatoes and green veggies. This is a comfort food dish for sure! Be sure to check out my mashed potatoes and brussels sprouts recipes. These side dishes will fit in perfectly!
If you are looking for an easy weeknight dinner, this works great. I am usually an advanced meal prepper. I cook my meals on the weekend and then I seal them up for the week. This is a great meal prep dish, too.
One of the first things I heard from others when I converted to a healthy lifestyle, is that you will get tired of eating chicken breasts. Chicken breasts can be really bland, but it truly depends on how you prepare it. Amazing flavor and spice is a must.
Another crucial key for me, is the Instant Pot. Chicken in the Instant Pot can do no wrong! It always comes out tender, juicy, and filled with flavor.
Don’t have an Instant Pot? Don’t worry, I have made this recipe using my slow cooker. Check out the recipe here.
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Easy Instant Pot Chicken Marsala
- 4 skinless chicken breasts, 4-6 ounces each
- 1 cup sliced mushrooms
- 1 cup marsala wine
- 2 garlic cloves chopped
- 1 cup low-sodium chicken broth
- 2 tablespoons shallots chopped
- 2 tablespoons heavy whipping cream
- 1 tablespoon water
- 1 tablespoon corn starch (1 teaspoon xanthan gum if strict keto)
- 1 teaspoon olive oil
- 1 tablespoon Better Than Bouillon Chicken Seasoning
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
- 1 tablespoon parsley
- Place the Instant Pot on the saute function. When the pot is hot, add the olive oil.
- Add the chicken breasts to the pot. Season the breasts with the chicken seasoning, salt, and pepper. Sear each side of the breasts for a couple of minutes.
- Remove the chicken from the pot. Add the garlic and shallots. Cook for 1-2 minutes until fragrant.
- Add the mushrooms. Cook for 1-2 minutes.
- Add the chicken broth to the pot. Deglaze the pot by using the liquid to scrape up the brown bits from the chicken. There is so much flavor in this process.
- Add the marsala wine and Better Than Bouillon to the pot and stir. Add the chicken breasts back to the pot.
- Seal the pot with the lid. Set the cooking time to Manual High-Pressure Cooking for 5 minutes.
- When the pot indicates it is finished, do not perform a quick release. Allow the steam to release naturally for 5 minutes.
- Combine the cornstarch and water in a small bowl. Create a slurry by mixing the two.
- Open the pot. Place the pot on the saute function. Add the slurry and heavy cream. Stir. This will thicken the sauce. If the sauce does not thicken enough for your preference, create an additional slurry using cornstarch and water.
- When the sauce has thickened, remove the chicken and sauce from the pot.