A quick and easy chicken marsala recipe with a creamy sauce in the Instant Pot pressure cooker. Low carb, keto, and gluten free.
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.
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.
This recipe yields 13 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 21g||32%|
|Saturated Fat 10g||51%|
|Trans Fat 0g|
|Total Carb 13g||4%|
|Dietary Fiber 0g||1%|