Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 2 Chicken Breast
  • 1/4 cup All Purpose Flour
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tbsp Butter
  • 1 tsp Garlic (minced)
  • 1/2 cup Onion (chopped)
  • 1/2 cup Mushroom (thickly sliced)
  • 1/2 cup Chicken Stock
  • 1 tsp Italian Seasoning
  • 1/2 cup Marsala Wine
  • 2 tbsp Corn Starch
  • 1/4 cup Water
  • 2 tbsp Heavy Cream

Instruction

  • Cut the chicken breast into half horizontally to make them thinner.
  • Press SAUTE mode of the instant pot.
  • Add butter and oil.
  • Season the chicken breast with salt and pepper and dredge them in flour.
  • Keep the breast in the instant pot and cook for 3-4 minutes on each sides until browned well.
  • Remove them on a plate and keep aside.
  • To make the sauce, add the butter in the pot.
  • Add garlic and onion and sauté for a minute.
  • Add mushroom and sauté for 3-4 minutes.
  • Now add chicken stock, Italian seasoning and marsala wine.
  • Transfer the chicken back in the pot.
  • Close the lid and set the valve to sealing.
  • Press PRESSURE COOK and set the timer for 7 minutes.
  • Let the pressure release automatically for 10 minutes. Release the remaining pressure manually and open the lid.
  • Using a slotted spoon, remove the chicken pieces
  • Add cornstarch mixed with water in the pot.
  • Press SAUTE and cook until the sauce thickens.
  • Add cream and mix well.
  • Pour the sauce over the chicken pieces and serve.