Fix Approved Chicken Marsala (Instant Pot)
We are a mushroom loving family and when I stumbled upon this recipe from the AMAZING Confessions of a Fit Foodie, I knew once slightly tweaked ( by doubling the mushrooms) it would be a BIG hit with my crew!!
What you need:
2 pounds of chicken thighs
4 tsp butter
olive oil spray
2 packages (8oz) sliced Portabella mushrooms
3 T diced shallots
3 cloves of garlic minced
3/4 cup of Marsala wine
1/2 cup chicken stock
1-2 T of corn starch (you can sub whatever flour/thickener you have on hand)
What you do:
Season chicken with salt, pepper and garlic powder.
Turn Instant Pot to saute and wait for it to heat. Spray inside of pot with cooking spray. Melt 1 tsp of butter and brown chicken in batches.
Remove chicken and melt another tsp of butter in pot. Saute mushrooms, shallots, and garlic for a few minutes before adding chicken back in, along with Marsala wine, stock, and another sprinkle of salt and pepper.
Lock IP cover and switch to manual. Set to 10 minutes.
After cook time is finished, switch to quick release and allow all the steam to escape. Remove chicken and mushrooms, but leave juice in the pot, and turn on saute function again.
Take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pot with the rest of the liquid. Stir and heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired.
Mix chicken, mushrooms, and gravy together and serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal! Don't forget the wine
Portion Fix Container Count:1 RED, 1/2 GREEN, 1 tsp
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