Britany Statt

3 Ratings
Bring the tastes of Italy to your table with this chicken marsala. Trying to cut back on carbs? Try omitting the egg noodles and serve this with a side of greens!


  • 4 boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 2 cloves minced garlic
  • 1 cup sliced mushroom
  • 1 cup marsala wine
  • Cooked egg noodles
  • 1 cup chicken stock
  • 1/4 cup cornstarch


  1. Pour olive oil into pressure cooker. Using the saute setting, sear the chicken breasts.
  2. Add garlic, mushrooms, and wine. Cook at high pressure for 7 minutes.
  3. While the chicken is cooking, cook egg noodles in a separate pot.
  4. Remove chicken from pressure cooker inner pot. Add 1 cup chicken stock and 1/4 cup cornstarch to the liquid remaining in the pot. Bring to a boil, and return chicken to the pressure cooker to coat with sauce.
  5. Serve chicken on bed of pasta with additional sauce drizzled over the top. Enjoy!