A classic chicken dish, lightly coated chicken breasts braised in buttery, wine soaked mushrooms and herbs. Mushroom | Mushrooms | Mushroom Recipes | Mushroom Soup | Mushroom Risotto | Mushroom Recipes Sauteed
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1.5 pounds chicken breasts cut each breast into 2 pieces 2 teaspoons kosher salt ½ teaspoon black pepper freshly ground 1 teaspoon oregano finely chopped (or 1 teaspoon dried oregano) 1 teaspoon thyme finely chopped (optional) etc.
Instructions:
Step number 1. Add 1 teaspoon salt, pepper, oregano, thyme and flour to a zip lock bag. Mix well and add chicken breasts to the bag. Shake the zip lock back few times so chicken gets coated with the flour.
After it, Turn Instant Pot to saute and heat 1 tablespoon of butter. Add mushrooms and saute them for 2 to 3 minutes until they cook dark brown and the liquids start to evaporate. Take the mushrooms out and reserve.
Step 3, Add remaining butter, line the chicken breasts. Cook for a minute. Flip the chicken breasts on the other side. Add onions, marsala wine and 1 teaspoon salt, mix well and cook for another minute as some of the wine starts to evaporate and reduce. Deglaze the bottom of the pot well to remove any stuck bits.
Complete Ingredients and Instructions: https://ministryofcurry.com/easy-chicken-marsala-instant-pot/
