Try this Chicken Marsala recipe, or contribute your own.
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp cornstarch
- 1/3 cup flour
- 1/2 cup chicken broth
- 1 tbsp butter
- 3 cloves garlic (minced)
- 1 tsp pepper
- 1/3 cup cream
- 1 shallot (finely diced)
- 2 lbs thin-sliced chicken breast
- 8 oz mushrooms (sliced)
- 1/2 cup marsala wine
- 1/4 cup chopped parsley (for garnish (optional))
- Carbohydrate 16.5131235612286 g
- Cholesterol 135.82578129121 mg
- Fat 30.6899836905807 g
- Fiber 0.160812016091363 g
- Protein 29.2639041602385 g
- Saturated Fat 10.9549739820999 g
- Serving Size 1 1 - 6 serving (510g)
- Sodium 137.440266058474 mg
- Sugar 16.3523115451372 g
- Trans Fat 2.38810534521998 g
- Calories 486 calories
Step-by-step
- 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.
Glossy amber pan sauce clings firmly to seared poultry without pooling into watery puddles on the plate. Achieving this viscosity requires careful management of moisture and starches. Pressure cookers trap steam, turning dry heat environments into simmering chambers that quickly risk boiling meat instead of browning it.
Controlling the Maillard Reaction
Batch cooking is mandatory when browning two pounds of meat in a multicooker insert. Crowding the surface lowers pan temperature and releases cellular water, steaming the protein rather than creating the desired golden crust. Working in single layers ensures the garlic powder, salt, and pepper seasoning adheres properly while the exterior develops deep savory compounds.Managing Fungal Moisture
Mushrooms release significant water when exposed to heat, which dilutes the sweet reduction of Marsala wine and chicken broth. Sautéing the sliced fungi for four to five minutes before pressure cooking evaporates excess liquid and concentrates earthy flavors. Scraping browned fond from the bottom of the pot with a wooden spoon incorporates vital caramelized sugars into the simmering braising liquid.Finishing with Slurry and Cream
Stirring cornstarch directly into boiling liquid causes immediate clumping due to uneven starch hydration. Mixing two tablespoons of cornstarch with a quarter cup of warm cooking liquid first creates a smooth suspension before it hits the pot. Simmering the sauce for five minutes activates the thickening properties fully. Refrigerating leftovers in an airtight container for up to three days allows the starches to firm up further, though reheating gently on the stovetop restores the original sauce consistency.
