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Instant Pot Creamy Chicken Marsala Florentine

4

50 min

Instant Pot Creamy Chicken Marsala Florentine

Instant Pot Creamy Chicken Marsala Florentine Photo 1

Time

50 min

Serving

4 persons

Calories

741

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
Nothing says fancy quite like a creamy Italian dish... This Italian-American style chicken Marsala Florentine will wow your family and friends. It's a quick meal, spiked with flavor, featuring golden, pan-fried chicken immersed in a mushroom-studded marsala wine sauce. Serve this over pasta, rice, mashed potatoes, any type of grain, or even cauliflower rice.

Ingredients

  • all-purpose flour: 0.25 cup
  • oregano: 1 tsp (dried)
  • salt and pepper: (to taste)
  • chicken breasts: 2 piece (sliced in half horizontally)
  • olive oil: 2 Tbsp
  • butter: 3 Tbsp
  • small fresh mushrooms: 1 cup (stems removed)
  • onion: 0.25 cup (diced)
  • Marsala wine: 0.5 cup
  • water: 0.5 cup
  • sun-dried tomatoes: 0.33333 cup
  • cube porcini-flavored bouillon: 1 piece
  • firmly packed spinach leaves: 2 cups
  • spaghetti: 1 pack (16 ounce pack)
  • water: 2 Tbsp
  • potato starch: 0.5 Tbsp
  • half-and-half: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
    Instant Pot Creamy Chicken Marsala Florentine Photo 2
  2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
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  3. Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
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  4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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  6. Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
    Instant Pot Creamy Chicken Marsala Florentine Photo 7
  7. Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.
    Instant Pot Creamy Chicken Marsala Florentine Photo 8

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