Ingredients
- 4 medium (or 2 large) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 1/4 teaspoons Italian seasoning
- 3 tablespoons unsalted butter divided
- 1 1/2 teaspoons olive oil
- 3 cloves garlic minced
- 1 1/2 cups sliced mushrooms cremini or white button
- 1 cup low-sodium chicken broth
- 1 cup marsala wine or dry sherry
- 2 tablespoons all-purpose flour
- 1/3 cup heavy cream optional
- Fresh parsley chopped (for garnish)
Instructions
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Set the Instant Pot to 'Sauté' and add 2 tablespoons of butter along with the olive oil. Once hot, sear the chicken for 2-3 minutes per side until golden, then remove the chicken and set aside.
- Add the remaining 1 tablespoon of butter to the pot. Stir in the minced garlic and sliced mushrooms, cooking for 1-2 minutes until the garlic is fragrant and mushrooms begin to soften.
- Pour in the chicken broth and marsala wine. Return the chicken to the pot. Secure the lid, set the valve to 'Sealing,' and pressure cook on high for 8 minutes.
- Quickly release the pressure and remove the chicken, covering it to keep warm. Switch the Instant Pot back to 'Sauté.'
- In a small bowl, mix the flour with about 1/3 cup liquid from the pot to form a smooth slurry, then whisk it back into the sauce. Stir continuously until the sauce thickens, about 2-5 minutes. If using, stir in the heavy cream.
- Adjust seasoning as needed and serve the sauce over the chicken. Garnish with parsley.
