Instant Pot Creamy Chicken Marsala Florentine Recipe

Recipesfull introduces to you: Italian Recipes. (Instant Pot Creamy Chicken Marsala Florentine Recipe). Nothing says fancy quite like a creamy Italian dish ... this Italian-American style chicken Marsala Florentine will wow your family and friends. It's a quick meal, spiked with flavor, featuring golden, pan-fried chicken immersed in a mushroom-studded marsala wine sauce. Serve this over pasta, rice, mashed potatoes, any type of grain, or even cauliflower rice.

Brief

Prep 10 mins

Cook: 35 mins

Additional: 5 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Instant Pot Creamy Chicken Marsala Florentine Recipe

Ingredients

¼ cup all-purpose flour

1 teaspoon dried oregano

salt and pepper to taste

2 chicken breasts

sliced in half horizontally

2 tablespoons olive oil

3 tablespoons butter

1 cup small fresh mushrooms

stems removed

¼ cup diced onion

½ cup Marsala wine

½ cup water

⅓ cup sun-dried tomatoes

1 cube porcini-flavored bouillon

2 cups firmly packed spinach leaves

1 (16 ounce) package spaghetti

2 tablespoons water

½ tablespoon potato starch

¼ cup half-and-half

Italian Chickpea Bread

World Cuisine

Directions

Step 1

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

Step 2

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.

Step 3

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 4

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 5

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

Step 6

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 7

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

Nutritional Information

Instant Pot Creamy Chicken Marsala Florentine Recipe

Servings Per Recipe:4

Calories: 740.6

% Daily Value *

Protein: 29.8g 60%

Carbohydrates: 100.3g 32%

Dietary Fiber: 5.2g 21%

Sugars: 8.2g

Fat: 20.6g 32%

Saturated Fat: 8.2g 41%

Cholesterol: 60.8mg 20%

Vitamin A Iu: 1799.7IU 36%

Niacin Equivalents: 21.5mg 165%

Vitamin B6: 0.5mg 30%

Vitamin C: 7.5mg 13%

Folate: 321mcg 80%

Calcium: 81.6mg 8%

Iron: 5.7mg 32%

Magnesium: 101.8mg 36%

Potassium: 741.9mg 21%

Sodium: 255.6mg 10%

Thiamin: 1.3mg 131%

Calories From Fat: 185.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.