CREAMY CHICKEN MARSALA RECIPE | ALLRECIPES
An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.
Provided by Sophia Del Gigante
Categories Italian Recipes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.
Nutrition Facts : Calories 354.7 calories, CarbohydrateContent 19.9 g, CholesterolContent 34.6 mg, FatContent 16.5 g, FiberContent 1.5 g, ProteinContent 15.7 g, SaturatedFatContent 3 g, SodiumContent 539.1 mg, SugarContent 8.3 g
CHICKEN MARSALA – INSTANT POT RECIPES
I can never pass up this classic Italian dish. Maybe it’s the melty mushrooms. Maybe it’s the dark, rich, wine-based sauce. Whatever the case, it’s extra delicious when made in the Instant Pot.
Provided by Jeffrey Eisner
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Coat the chicken in the flour mixture and set aside.
- Place the olive oil and 1 tbsp of the butter in the Instant Pot. Hit Sauté and Adjust to the More or High setting and heat until the butter is melted.
- Working in batches, sear the chicken for 1 minute on each side until very lightly browned, remove the chicken with tongs, and set aside on a plate. Leave any excess oil in the pot for more flavor.
- Melt the remaining 3 tbsp of butter in the pot—no need to wipe out any oil or flour left behind. Add the shallot and garlic and sauté, scraping up any browned bits from the bottom of the pot, for 2 minutes, then add the mushrooms and sauté for another 2 minutes.
- Add the wine and give a final scrape to be sure the bottom of the pot is cleared. Add the chicken broth, then put the chicken back in the pot.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
- Meanwhile, combine the cornstarch with 1 1/2 tbsp cold water to make a slurry. Set aside.
- Remove the chicken to a serving platter and set aside, but leave the sauce in the pot. Hit Keep Warm/Cancel and then hit Sauté again and Adjust to More or High.
- Once bubbling, immediately stir the cornstarch slurry into the sauce. Hit Keep Warm/Cancel to turn the pot off immediately.
- Pour the sauce over the chicken and serve.
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