Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds skinless, boneless chicken breast halves
- ¼ cup oil
- 2 cups sliced fresh mushrooms
- ½ cup dry Marsala wine
- ¼ cup butter
Why This Meal Is A Winner
Pro Cooking Tips
- Use a dry Marsala wine for the best balance of sweetness and depth.
- Let the sauce simmer a few minutes after cooking to thicken it up nicely.
Directions
In a shallow dish, mix together the flour, salt, and pepper. Coat the chicken breasts in this mixture, shaking off any excess. Turn your Instant Pot to the sauté setting and let it warm up, then add the oil. Place the chicken in the pot and cook until it’s lightly browned on one side, about 3 minutes. Flip the chicken over, add the mushrooms, and cook for another 3 minutes, stirring the mushrooms occasionally. Pour the Marsala wine around the chicken, then close and lock the lid. Let it cook until the chicken is cooked through and no longer pink inside, about 5 minutes. Carefully remove the chicken and set it aside on a serving plate. Turn off the heat, add the butter to the pot, and stir it into the sauce until it’s melted and smooth. Spoon the sauce over the chicken and serve right away.
