CHICKEN MARSALA PIZZA RECIPES

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.

Steps:

• Place flour in a pie plate
• Season flour and chicken with salt and pepper
• Dredge chicken in flour mixture to coat lightly
• In very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat
• Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown
• Transfer chicken to plate
• Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil
• Set chicken aside
• Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant
• Add mushrooms and season with salt and pepper
• Sauté 3 minutes, or until mushrooms are tender and their juices evaporate
• Add Marsala and thyme sprigs, and simmer 2 minutes, or until Marsala reduces by half
• Add stock and simmer about 5 minutes, or until reduced by half
• Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat
• Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste
• Using tongs, transfer chicken to plates
• Spoon sauce over chicken and serve