Easy Instant Pot Chicken Marsala

4 - 5 skinless boneless, chicken breasts
½ cup all-purpose flour ,for dredging
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons butter

  1. Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half or buy them thinly sliced.
  2. Put the flour in a shallow platter and season with a fair amount of salt and pepper and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
  3. Turn the Instant Pot ON and select "saute" mode, adjust heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 - 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep warm. Repeat with the rest of the chicken breasts.
  4. etc
  5. etc

For Full Instruction: mommyshomecooking.com

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