Instant Pot Creamy Chicken Marsala Florentine
Description
The Italian dish 'Chicken Marsala Florentine' is comfort food at its best - pan-fried chicken is served in a creamy mushroom sauce with marsala wine and served over pasta.
Ingredients
•
1/4 cup all-purpose flour
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1 teaspoon dried oregano
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salt and pepper to taste
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2 chicken breasts, sliced in half horizontally
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2 tablespoons olive oil
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3 tablespoons butter
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1 cup small fresh mushrooms, stems removed
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1/4 cup diced onion
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1/2 cup Marsala wine
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1/2 cup water
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1/3 cup sun-dried tomatoes
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1 cube porcini-flavored bouillon
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2 cups firmly packed spinach leaves
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1 (16 ounce) package spaghetti
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2 tablespoons water
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1/2 tablespoon potato starch
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1/4 cup half-and-half
Directions
1
Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
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.
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.
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.
5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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.
7
Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.