Chicken Marsala

By duckieq

Ingredients

• 2 chicken breasts
• 10 oz button mushrooms – wash pat dry, slice it thin along with stem
• 4 cloves garlic minced
• 1 ½ tablespoon olive oil
• 2 tablespoon butter unsalted
• For creamy white sauce
• 1/3 cup Marsala wine
• 1/4 cup chicken stock
• 1 tablespoon lemon juice
• 5 tablespoon thick whipping cream or heavy cream
• Salt to taste
• Crushed pepper powder to taste
• 2 teaspoon rice flour mixed with little water
• 1 teaspoon dried oregano
• For flour mixture
• 1/3 cup rice flour or corn flour or any other gluten-free flour
• 1 ½ teaspoon salt
• 1 teaspoon crushed pepper
• 1 teaspoon garlic powder
• For garnish
• Fresh parsley chopped

Preparation

Step 1

Wash chicken breasts well and pat dry it completely. Cut chicken breast(length-wise) in the center making 2 fillets of about 1/4 inch thick. Alternatively you can pound the chicken breasts with meat mallet so chicken stays moist with amazing texture. This step is optional though.
Into a bowl of rice flour add salt, crushed pepper, garlic powder and mix well.
Coat a piece of chicken into the flour on both sides, shake off all excess flour and place the chicken coated in flour on a plate. Repeat for all chicken breast pieces.
Browning chicken -
Set instant pot to SAUTE MODE. Once pot turns hot, add half the olive oil and half butter into the pot. Place chicken fillets coated in flour into pot making sure they don’t touch or overlap each other. Cook few chicken pieces or in batches if you have to. Cook for about 2-3 minutes per side or until chicken is seared well. Once chicken is browned on both sides, remove it onto a plate. Place all the browned chicken in one layer and cover with aluminium foil to keep it warm.
Creamy chicken marsala sauce-
Into the pot add remaining oil and butter.
Add the mushrooms, cook for 2 minutes stirring in between.
Add minced garlic and saute until garlic is fragrant.
Season with salt and pepper.
Pour Marsala wine and chicken stock. Stir.
Add heavy cream.
Sprinkle in dried oregano.
Stir everything well into a creamy white sauce.
Bring it all together-
Place back the browned chicken pieces into the pot.
Cover lid and ensure pressure release knob is secured in SEALING POSITION.
Select PRESSURE COOK option and alter the timer to 4 minutes.
Once cooking time is done, manually release pressure immediately by turning the valve to RELEASE POSITION.
Open lid.
Remove carefully cooked chicken pieces as we are going to thicken the sauce and we don’t want to break chicken fillets.
In a bowl whisk rice flour with little water. Whisk into lump free liquid. Pour into pot. Stir everything well. Set the pot to saute mode?
Once the sauce thickens off the pot and add back the cooked chicken pieces so it soaks in some of the creamy sauce into it.
Garnish with freshly chopped parsley.
Serve immediately warm.