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.

Gallery

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
5 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

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

  • 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.

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

Cook's Note:

You can use kale instead of spinach.

Nutrition Facts

741 calories; protein 29.8g 60% DV; carbohydrates 100.3g 32% DV; fat 20.6g 32% DV; cholesterol 60.8mg 20% DV; sodium 255.6mg 10% DV. Full Nutrition