CHICKEN MARSALA PASTA RECIPES

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CHICKEN MARSALA – INSTANT POT RECIPES



Chicken Marsala – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 - 6 servings

Number Of Ingredients 15

1/3 cup flour
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 lbs thin-sliced chicken breast
1 + 1 tbsp olive oil
1 + 1 tbsp butter
1 shallot (finely diced)
3 cloves garlic (minced)
8 oz mushrooms (sliced)
1/2 cup marsala wine
1/2 cup chicken broth
2 tbsp cornstarch
1/3 cup cream
1/4 cup chopped parsley (for garnish (optional))

Steps:

  • In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  • Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  • Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  • Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  • In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  • Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  • Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

CHICKEN MARSALA WITH PASTA RECIPE: HOW TO MAKE IT



Chicken Marsala with Pasta Recipe: How to Make It image

This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.—Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

2 cups sliced fresh mushrooms
1/4 cup butter, divided
2 teaspoons minced garlic
2-1/4 cups hot water
1/4 cup Marsala wine or chicken broth
1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons sour cream

Steps:

  • In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

Nutrition Facts : Calories 453 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 964mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

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