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
- 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
- 1/3 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
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.
Tips
You can use kale instead of spinach.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 741 | |
% Daily Value * | |
Total Fat21g | 26% |
Saturated Fat8g | 41% |
Cholesterol61mg | 20% |
Sodium256mg | 11% |
Total Carbohydrate100g | 36% |
Dietary Fiber5g | 19% |
Total Sugars8g | |
Protein30g | |
Vitamin C8mg | 38% |
Calcium82mg | 6% |
Iron6mg | 32% |
Potassium742mg | 16% |
*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.
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source by allrecipe
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