Chicken royale

By duckieq

Ingredients

• 1.5 – 2lbs of chicken cutlets/breasts, sliced thin (about 1/8″ thick)
• 1/2 cup of flour mixed with a few dashes of garlic salt and onion powder, for dredging
• 3 tbsp of vegetable oil (if using 2lbs of chicken, use 1/4 cup)
• 2 tbsp (1/4 stick) of salted butter
• 2 shallots, diced
• 1 tsp of crush garlic
• 1 cup of Marsala wine
• 1/2 cup of garlic or chicken broth (1/2 tsp of Garlic Better Than Bouillon + 1/2 cup of water)
• 8 oz of Baby Bella (Crimini) mushrooms, sliced
• 14oz can of artichoke hearts, broken apart by hand or chopped into large pieces
• 7oz jar of roasted red peppers, drained
• 1/4 cup of heavy cream
• 2 tbsp of grated Parmesan
• 3 oz pack of sliced Prosciutto
• 8-10 deli slices of Mozzarella cheese

Preparation

Step 1

Dredge all the chicken in the flour mixture and set aside
Add the vegetable oil to the Instant Pot. Hit “Sauté” and Adjust to the “More” or “High” setting and wait for it to read “Hot.”
Add the chicken in batches and lightly brown for about 45-60 seconds on each side. Remove, set aside on a paper-towel lined plate and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference
Melt the butter in the pot while deglazing (scraping) the bottom of it. Add the shallots and mushrooms and stir and set for 5 minutes. Then add the garlic and stir for about another minute. All the excess oil and butter will be absorbed by the mushrooms during this time
Add the Marsala wine and garlic broth and stir and then add the chicken back to the pot and cover with the artichoke hearts and roasted red peppers
Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Meanwhile, pre-heat your oven to “Broil”
Quick release when done. With tongs, carefully remove the now tender chicken and place in a 9x13 casserole dish, but leave the sauce in the pot. Hit “Keep Warm/Cancel” and then hit “Sauté” again
As soon as it begins to bubble, add the cornstarch slurry and stir well. The sauce will begin to bubble and thicken very quickly. Allow for about 2 minutes while stirring frequently and then turn the pot off
Add in the heavy cream and grated Parmesan, stir and let set until the bubbles die down before spooning it all over the chicken in the casserole dish
Layer the sliced Prosciutto over the sauced chicken and then layer the Mozzarella over the Prosciutto and pop in the oven for 3-5 minutes until cheese is browned, about 3-5 minutes (keep an eye on it as ovens vary!)
Serve on its own or over pasta, spaghetti squash, rice and/or vegetables