Name: Creamy Instant Pot Chicken Marsala Florentine
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: US
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 2 boneless, skinless chicken breasts, sliced in half horizontally; 2 tablespoons olive oil; 3 tablespoons butter; 1 cup cremini mushrooms, stems removed and quartered; 1/4 cup finely diced yellow onion; 1/2 cup dry Marsala wine; 1/2 cup chicken broth; 1/3 cup sun-dried tomatoes, oil-packed, drained and chopped; 1 porcini-flavored bouillon cube; 2 cups fresh spinach leaves, packed; 1 (16 ounce) package spaghetti; 2 tablespoons cold water; 1/2 tablespoon potato starch; 1/4 cup half-and-half

Transport yourself to a cozy Italian trattoria with this decadent yet surprisingly quick dish. Tender chicken cutlets are bathed in a luscious Marsala wine sauce, enriched with earthy mushrooms and vibrant spinach. This is Italian-American comfort food at its finest, perfect for a weeknight indulgence or a special occasion.

Follow The Directions

01

Step

In a shallow bowl, whisk together the flour, oregano, salt, and pepper. Dredge the chicken slices in the flour mixture, ensuring they are evenly coated. Set aside. (5 minutes)

02

Step

Turn on the Instant Pot and select the 'Saute' function. Add the olive oil and let it heat up. Add the chicken and sear until golden brown, about 4 minutes per side. Remove the chicken and set aside on a plate. (10 minutes)

03

Step

Add the butter to the Instant Pot and let it melt. Stir in the mushrooms and onions and cook until softened, about 2 minutes. Pour in the Marsala wine and chicken broth, then add the sun-dried tomatoes and bouillon cube. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Turn off the 'Saute' mode. (5 minutes)

04

Step

Place the seared chicken pieces on top of the sauce in the Instant Pot. Layer the spinach leaves over the chicken. Close and lock the lid. Select 'High Pressure' and set the timer for 4 minutes. Allow 10-15 minutes for the pressure to build. (2 minutes)

05

Step

While the Instant Pot is building pressure, bring a large pot of lightly salted water to a boil. Cook the spaghetti according to package directions until al dente, about 12 minutes. Drain the spaghetti and set aside. (15 minutes)

06

Step

Once the Instant Pot timer is up, carefully release the pressure using the quick-release method (about 5 minutes). Unlock and remove the lid. (5 minutes)

07

Step

Remove the chicken from the Instant Pot and set aside. In a small bowl, whisk together the cold water and potato starch to create a slurry. Stir the slurry into the Marsala sauce in the Instant Pot. Select the 'Saute' mode and bring the sauce to a simmer. Whisk constantly until the sauce thickens, about 2 minutes. Turn off the 'Saute' mode. Stir in the half-and-half until the sauce is creamy and golden. (10 minutes)

08

Step

Divide the cooked spaghetti among 4 plates. Ladle the creamy Marsala sauce over the spaghetti and top with the chicken cutlets. Garnish with fresh parsley, if desired. Serve immediately.