Easy Chicken Marsala (Instant Pot & Stovetop)

Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also cut the chicken breasts in half horizontally or buy them thinly sliced.

Put the flour on a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

Turn the Instant Pot ON, select “saute” mode, and adjust the heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 – 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep it warm. Repeat with the rest of the chicken breasts.

Add the remaining oil and butter to the pot. When melted, add mushroom, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.

Add Marsala wine and chicken stock to the pot. Mix to combine. Cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the pot into the liquid. Press “cancel”.

Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select “poultry” and adjust the cooking time to 10 minutes.

When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”

Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.

Select “saute” adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Garnish with fresh chopped parsley, if desired. Serve hot.

Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half horizontally or buy them thinly sliced.

Add the flour to a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

Heat the oil and 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. When melted, brown the chicken, turning once, until it is golden and just barely cooked through, about 5 – 6 minutes. Transfer the chicken to a plate and set aside.

Add the remaining oil and butter to the skillet. When melted, add mushrooms, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste. 

Add Marsala wine to the skillet and cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the skillet into the liquid. Add the chicken stock and heavy cream; mix to combine. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 – 15 minutes

Add the chicken back to the skillet, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 – 3 minutes.

Garnish with fresh chopped parsley, if desired. Serve hot.