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.
Ingredients
- all-purpose flour: 0.25 cup
- oregano: 1 tsp (dried)
- salt and pepper: (to taste)
- chicken breasts: 2 piece (sliced in half horizontally)
- olive oil: 2 Tbsp
- butter: 3 Tbsp
- small fresh mushrooms: 1 cup (stems removed)
- onion: 0.25 cup (diced)
- Marsala wine: 0.5 cup
- water: 0.5 cup
- sun-dried tomatoes: 0.33333 cup
- cube porcini-flavored bouillon: 1 piece
- firmly packed spinach leaves: 2 cups
- spaghetti: 1 pack (16 ounce pack)
- water: 2 Tbsp
- potato starch: 0.5 Tbsp
- half-and-half: 0.25 cup
Metric Conversion
Stages of cooking
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Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
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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.
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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.
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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.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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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.
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Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.
