Instant Pot Low Carb Chicken Marsala
This recipe is healthy and delicious
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Servings: 4
Calories: 397kcal
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 10 oz sliced mushrooms
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup dry marsala wine
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ½ cup heavy whipping cream
- ⅛ teaspoon xanthan gum
- Salt and pepper
- Parsley
- Mashed cauliflower
Instructions
- Add chicken breasts to Ziploc bag. Pound to ¼ inch thick using a kitchen mallet. Pat chicken breast dry with paper towels and season on both sides with salt and pepper.
- Press Sauté on Instant Pot and add oil when the display reads HOT.
- Add garlic and mushrooms. Cook and stir for 2-3 minutes.
- Deglaze with chicken broth.
- Stir in marsala wine, lemon juice, and oregano.
- Add chicken breasts on top of the mushrooms and press down until they are submerged by the sauce.
- Secure the Instant Pot lid and turn valve to sealing.
- Press Manual/Pressure Cook and set time to 5 minutes.
- When cook time ends, quick release pressure. Press Cancel button.
- Move chicken breasts to a plate and press Sauté button.
- Add heavy whipping cream. Stir well. Scoop out some sauce into a small bowl, add xanthan gum and mix well.
- Pour into the pot and stir until sauce thickens, press cancel to stop sauté mode.
- Add chicken back in and let marinate in sauce for one or two minutes.
- Serve with mashed cauliflower and garnish with parsley
Nutrition
Calories: 397kcal | Carbohydrates: 9g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 326mg | Potassium: 937mg | Fiber: 1g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg