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CHICKEN MARSALA (Instant Pot) Recipe

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This recipe for CHICKEN MARSALA (Instant Pot) is from Our Life on a Plate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs chicken thighs or breasts, boneless & skinless
4 tsp butter
2 C sliced mushrooms
3 cloves minced garlic
salt & pepper
garlic powder
3/4 C marsala wine (get the good stuff)
1/2 C chicken stock
1 Tbsp corn starch
Directions:
Directions:
Season chicken with salt, pepper & garlic powder, to taste.
Turn instant pot to sauté.
Spray inside of pot with olive oil spray.
Melt 1 Tbsp butter in pot & brown chicken in batches.
Remove chicken & melt another Tbsp butter.
Sauté mushrooms & garlic for a few minutes before adding the chicken back in, along with wine, stock & a sprinkle of salt & pepper.
Lock IP lid & set to meat for 10 mins.
After cook time is up, switch to quick release.
Remove chicken & mushrooms, but leave juice in pot, turning to sauté once again.
Remove 1/2 C juice & mix with 1 Tbsp cornstarch & 2 tsp butter - whisk together well, then pour back into pot & combine with the liquid still in the pot.
Stir & heat until a thick gravy forms, about 5 mins, gradually adding in more cornstarch as needed.
Adjust seasoning as desired.
Mix chicken, mushrooms & gravy together.
Serve over noodles, rice or potatoes.

 

 

 

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