"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Instant Pot Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Messaline


1.5-2 pounds of boneless/skinless chicken breasts, sliced about 1/4″ thick
1/2 cup of all-purpose flour (with a few pinches of garlic powder, black pepper and kosher salt mixed in), for dredging
2 tbsp butter, divided in half
1/4 cup of extra virgin olive oil
8-16 oz of sliced mushrooms (I used a variety pack of cremini, shiitake and oyster which I suggest if you can find. If not, try to use cremini or porcini mushrooms)
1 shallot, diced
1 tbsp of crushed garlic
3/4 cup of Marsala wine
1/2 cup chicken broth (1/2 cup of water + 1/2 tsp of Chicken Better Than Bouillon)
1 1/2 tbsp of cornstarch + 1 1/2 tbsp of water

Coat chicken in flour mixed with with salt, pepper, and garlic powder and set aside
Hit “Sauté” on the Instant Pot and “Adjust” to the “More” setting and wait for it to read “Hot.” Add the olive oil and 1 tbsp of butter until melted and let sit for 2 minutes
Add the chicken in batches and lightly brown for about 2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned. Chicken should be lightly browned

Melt the other tbsp of butter in the pot. Add the shallots and garlic and stir for 2 minutes and then add the mushrooms and cook/stir for another 2 minutes. All the excess oil and butter will be absorbed by the mushrooms during this time

Add the Marsala wine, chicken broth and stir and then add the chicken back to the pot on top
Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 8 minutes

Quick release when done. Remove the chicken, but leave sauce in the pot, and hit “Keep Warm/Cancel” and then hit “Sauté” again.

Add the cornstarch slurry to the mixture right away and stir/whisk in VERY well (we don’t want it bunching up), scraping the bottom of the pan as the sauce will begin to bubble and thicken very quickly. Allow for about 2 minutes while stirring constantly and then turn the pot off

Add the chicken back into the sauce and coat. Serve on its own or with pasta, spaghetti squash, rice and/or vegetables




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