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
- 0.25 cups all-purpose flour
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 chickens breasts , sliced in half horizontally
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 cup small fresh mushrooms , stems removed
- 0.25 cups diced onion
- 0.5 cups Marsala wine
- 0.5 cups water
- 0.33 cups sun-dried tomatoes
- 1 cube porcini-flavored bouillon
- 2 cups firmly packed spinach leaves
- 1 package spaghetti , 16 ounce
- 2 tablespoons water
- 0.5 tablespoons potato starch
- 0.25 cups half-and-half
Instructions
-
1
Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
-
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.
-
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.
-
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.
-
5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
-
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.
-
7
Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Banana Trifle
Pound cake, whipped cream, banana pudding, and vanilla wafer cookies are layered to make this recipe for easy banana trifle. It's sure to please.
Animal Style Fries
Everyone knows that despite being freshly cut, the pale and soggy fries are In-N-Out's weakest point, but if you smother them in cheese, sweet caramelized onions, and In-N-Out spread, they're magical. So replacing the sad fries with crispy frozen fries really is an improvement over the originals here. Spread is just a basic sweet and tangy burger sauce with mayo, ketchup, relish, a little sugar, and a little vinegar. The onions are really the stars here - soft, sweet, and jammy. Be sure to serve immediately as soon as the fries are cooked - the residual heat of the fries and the onions is what melts the cheese.
Pumpkin Brownies
These marbled pumpkin brownies are perfect for fall and anyone who loves the combination of chocolate and pumpkin! They're delicious served warm with a scoop of vanilla ice cream.