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Chicken Marsala

 Chicken Marsala is a creamy, delicious chicken dish, made with lightly coated, tender chicken breasts, cooked in a flavorful, creamy mushroom, garlic, and Marsala wine sauce.

Chicken Marsala


  •  2 large boneless, skinless, chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces
  • ¼ cup flour
  • 8 ounces fresh white or cremini mushrooms, sliced
  • 3-4 cloves garlic, minced or 1 teaspoon garlic powder
  • ¾ cup Dry Marsala wine
  • ½ cup Heavy Cream
  • ¼ cup broth (chicken, veggies, or mushroom)
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter, divided
  • 2 sprigs Thyme or ½ teaspoon dried thyme
  • Handful of fresh parsley, chopped
  • salt and pepper to taste


  • ½ tablespoon cornstarch
  • 2 tablespoon water



  1. I prefer to keep chicken pieces thin, as these cook faster. Take 2 large chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces.
  2. OPTIONAL – alternatively, you can pound the chicken, for thinner pieces. You can choose whichever method works for you best.
  3. In a shallow bowl, mix flour, salt, and pepper. Lightly coat the chicken with flour and shake off any excess. Keep the chicken pieces aside.
  4. Slice the mushrooms, and mince the garlic.


  1. Turn ON Sauté Mode (more). When it displays “HOT”, add oil and butter. Sear the chicken for 2-3 minutes on each side or until brown.
  2. Do not overcrowd the pot, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.
  3. Note: You don’t need to cook the chicken all the way through, it will get cooked once we pressure cook it. Only need to sear it, to get a nice crust, that tastes and looks great!
  4. Add a tablespoon of butter, sliced mushrooms, garlic, thyme, and sauté for 3-4 minutes or until mushrooms cook down a little, and the raw smell of garlic is no more.
  5. Next, add Marsala wine, and cook for 3-4 minutes. Now add broth, and seared chicken back to the pot.
  6. Turn OFF Sauté mode. Close the Instant pot, vent on sealing position, and set it on Pressure cook (high) for 4 minutes.
  7. Note: Please use timing as a guideline. Adjust the cooking time depending upon the size of the chicken pieces.
  8. Allow natural pressure release, for around 10 minutes, and then release the remaining pressure manually. Open the lid, remove the chicken pieces and keep it aside.
  9. Note: It is important to take out the chicken pieces once they have been pressure-cooked, before reducing the sauce. Leaving the chicken pieces in while reducing the sauce, will overcook the chicken.
  10. Turn ON Sauté mode (more), and reduce the sauce by half or until it starts to thicken.
  11. Add cream, cornstarch slurry, and chicken back to the sauce. Cook until the sauce thickens, around 2-3 minutes. Turn OFF sauté mode. Garnish with some chopped parsley and serve.

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