Low Iodine Instant Pot Chicken Marsala

Total time55 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp kosher salt
¼ tsp black pepper
⅓ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp olive oil

For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
¾ cup dry marsala wine
½ cup low-sodium chicken broth
1 tsp fresh thyme leaves
2 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp cornstarch
1 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a meat mallet or rolling pin. Season both sides with the salt and pepper, then dredge lightly in the flour, shaking off any excess.
2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 2 minutes. Working in two batches to avoid crowding, sear the chicken for 2–3 minutes per side until golden on the outside, then transfer to a plate. The chicken will not be cooked through at this stage.

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