Instant Pot Creamy Chicken Marsala Florentine

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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 741 Calories

Ingredients

• 2 tablespoons water
• 3 tablespoons butter
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon dried oregano
• 1 (16 ounce) package spaghetti
• 2 chicken breasts, sliced in half horizontally
• 1 cup small fresh mushrooms, stems removed
• 1 cube porcini-flavored bouillon
• 2 cups firmly packed spinach leaves
• 0.25 cup all-purpose flour
• 0.25 cup half-and-half
• 0.5 cup Marsala wine
• 0.5 cup water
• 0.25 cup diced onion
• 0.33333334326744 cup sun-dried tomatoes
• 0.5 tablespoon potato starch

Recipe Instructions

Step 1

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.

Step 2

Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.

Step 3

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.

Step 4

Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 6

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.

Step 7

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.