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.