Next-day, quick oven roast with an easy marinade.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 boneless chicken breasts, cut into strips
- 1 ½ teaspoons salt , divided
- ½ teaspoon ground black pepper, divided
- 3 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 2 tablespoons minced shallots
- 1 cup button mushrooms, sliced
- 1 cup chicken broth
- ⅔ cup Marsala wine
- ¼ cup water
- 1 tablespoon cornstarch
- ½ cup heavy whipping cream
- 1 tablespoon chopped fresh parsley
Instructions
- Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 14 g |
| Sodium | 1279 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty. A little on the runny side. Would be great over rice or cauliflower rice. I accidentally purchased White Wine Vinegar instead of White Cooking Wine but it still tasted great!
absolutely delicious
Really easy and delicious!
Made exactly as written and while the flavor was divine and the chicken super tender, the sauce never did thicken up for me. I have made many of this recipe submitters recipes and they have all turned out perfect as written so I’m wondering if there wasn’t a typo in the editing somewhere? That or maybe I misunderstood something and did it wrong. If you are reading this Fioa, you might want to check. I am still giving this 4 stars because the flavor is excellent, it was super easy, and the chicken was fall apart tender. This soup loving gal might have to make some soup with the “broth”. It was that good!