Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Generously season all over with salt and pepper.
Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. When the display reads HOT, add garlic and mushrooms, cooking for a few minutes until they start to release their juices, stirring frequently. Turn off the saute mode.
Add marsala wine and briefly scrape up any brown bits stuck to the bottom of the pot.
Add heavy cream, lemon juice, and oregano, and stir everything together. Add chicken on top of the mushrooms, arranging the chicken in a single layer if possible. Press down on the chicken pieces so they’re barely submerged in the wine sauce.
Secure the lid and seal the vent. Cook for 4 minutes at high pressure. As soon as it’s done, manually release the pressure.
Uncover and transfer only the chicken to a plate.
Turn on the saute mode. In a small bowl, combine corn starch with 2 tablespoons of cold water and stir until dissolved. Add to the pot and simmer for a few minutes to thicken the sauce a bit, stirring frequently. Turn off the saute mode.
Add the chicken back to the pot to let it briefly soak up the sauce. Serve while hot and garnish with chopped fresh parsley.
This recipe yields 13 g net carbs per serving.
Nutrition Facts Per Serving
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carb 13g
Dietary Fiber 0g
Vitamin A 12% · Vitamin C 9% · Calcium 6% · Iron 14%
Recipe printed from Savory Tooth at https://www.savorytooth.com/instant-pot-chicken-marsala/