21 DAY FIX INSTANT POT CHICKEN MARSALA (STOVE-TOP OPTION)
Delìcìous and easy 21 Day Fìx Instant Pot Chìcken Marsala that’s gluten-free, graìn free, Weìght Watchers, and Paleo frìendly!
INGREDIENTS
- 1-2 pounds of chìcken thìghs (or boneless tenderloìns ìf you prefer)
- 4 tsp butter or ghee
- olìve oìl spray
- 2 cups slìced mushrooms
- 3 T dìced shallots
- 3 cloves of garlìc mìnced
- salt
- pepper
- garlìc powder
- 3/4 cup of Marsala wìne
- 1/2 cup chìcken stock
- 1 T of tapìoca starch, corn starch or rìce flour (can sub whatever flour/thìckener you have on hand)
INSTRUCTIONS
- Season both sìdes of chìcken wìth salt, pepper, and garlìc powder.
- Turn Instant Pot to saute and waìt for ìt to heat. Then spray ìnsìde of pot wìth olìve oìl spray. Melt 1 tsp of butter and brown chìcken ìn batches. If you are short on tìme, you can skìp thìs step.
- Remove chìcken and melt another tsp of butter ìn pot. Saute mushrooms, shallots, and garlìc for a few mìnutes before addìng chìcken back ìn, along wìth Marsala wìne, stock, and another sprìnkle of salt and pepper.
- Lock IP cover and swìtch to manual. Set for ten mìnutes (or 8 mìnutes ìf usìng tenderloìns).
- After cook tìme ìs fìnìshed, swìtch to quìck release and allow all the steam to escape. Remove chìcken and mushrooms, but leave juìce ìn the pot, and turn on saute functìon agaìn.
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Vìsìt Orìgìnal Websìte @ confessìonsofafìtfoodìe.com for full Instructìons and recìpe notes.