This Chicken Marsala recipe is an easy weeknight dinner, taking only about 30 minutes for prep and cooking. The marsala wine sauce is rich and creamy, perfectly complementing the tender chicken and savory mushrooms.
| Prep Time | 15minutes minutes |
| Cook Time | 10minutes minutes |
| Servings | 3 servings |
Ingredients
- 2 boneless skinless chicken breasts
- 10 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 cup dry marsala wine
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon corn starch
- 1/2 teaspoon dried oregano
- salt and pepper
- chopped fresh parsley
Instructions
1-Cut Chicken: Slice each chicken breast horizontally in half to make it thinner; each resulting chicken piece should be no thicker than 1/2 inch (Note 3). Pat dry with paper towels. Generously season all over with salt and pepper.
2-Sauté Mushrooms: Select sauté mode on pressure cooker for medium heat. Add olive oil to coat bottom of pot. When display reads HOT, add mushrooms and garlic, cooking for a few minutes until mushrooms release juices, stirring frequently. Turn off sauté mode.
3-Add Other Ingredients: Add marsala wine and briefly loosen any brown bits stuck to bottom of pot. Stir in heavy cream, lemon juice, and oregano. Add chicken on top, arranging in single layer if possible. Press down on chicken pieces until barely submerged in wine sauce.
4-Pressure Cook: Secure lid and seal vent. Cook for 4 minutes at high pressure, followed by quick pressure release. Uncover and transfer only chicken to plate.
5-Thicken Sauce: Turn on sauté mode. Stir corn starch with 2 tablespoons of cold water in small bowl until dissolved. Add corn starch slurry to pot. Stirring frequently, simmer for a few minutes to slightly thicken sauce. Turn off sauté mode.
6-Serve: Add chicken back to pot to briefly soak up sauce. Garnish with parsley, and serve.
NOTES & TIPS
(1) Chicken. I use 2 chicken breasts that weigh 8 ounces each, a total of 1 pound. Use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using it in this recipe.
(2) Marsala Wine. If you can’t find a dry marsala wine, use anything labeled as marsala cooking wine.
(3) Slicing Chicken. If your chicken breasts weigh more than 8 ounces each or are thicker than 1 inch, cut each chicken breast into more than 2 pieces so that each piece is no more than 1/2 inch thick. Alternatively, you can pound each chicken breast to flatten it.
(4) Pressure Cooker. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.
(5) Pressure Cooking Time. Even if the ingredients are doubled, the pressure cooking time stays the same.
(6) Serving / Leftovers. Enjoy chicken marsala with low carb sides like spiralized zucchini or fried cauliflower rice. This recipe makes extra sauce, so I recommend serving with something to help sop it up. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, and reheated using the microwave.
NUTRITION
| Makes 3 Servings | Amount Per Serving |
| Calories 430 | (43% from fat) |
| Total Fat 21g | 32% |
| Saturated Fat 10g | 51% |
| Cholesterol 132mg | 44% |
| Sodium 110mg | 5% |
| Net Carb 13g | |
| Total Carb 13g | 4% |
| Dietary Fiber 0g | 1% |
| Sugars 4.5g | |
| Protein 36g |
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