CHICKEN MARSALA

How I used to love the chicken marsala from Olive Garden! Back in the day, I frequented the Olive Garden often. Before I became a “real foodie,” I had a thing for chain restaurants. Olive Garden was our hangout for so many lunches and dinners! I had my trio of favorites that I would rotate throughout my visits. I would usually order the chicken scampi, shrimp carbonara, or the infamous chicken marsala.

CHICKEN MARSALA

Ingredients
  • 4 skinless chicken breasts, 4-6 ounces each
  • 1 cup sliced mushrooms
  • 1 cup marsala wine
  • 2 garlic cloves chopped
  • 1 cup low-sodium chicken broth
  • 2 tablespoons shallots chopped
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon water
  • 1 tablespoon corn starch (1 teaspoon xanthan gum if strict keto)
  • 1 teaspoon olive oil
  • 1 tablespoon Better Than Bouillon Chicken Seasoning
  • McCormick's Grill Mates Montreal Chicken Seasoning to taste
  • salt and pepper to taste
  • 1 tablespoon parsley

Instructions
  • Place the Instant Pot on the saute function. When the pot is hot, add the olive oil.
  • Add the chicken breasts to the pot. Season the breasts with the chicken seasoning, salt, and pepper. Sear each side of the breasts for a couple of minutes.
  • Remove the chicken from the pot. Add the garlic and shallots. Cook for 1-2 minutes until fragrant.
  • Add the mushrooms. Cook for 1-2 minutes.
  • Add the chicken broth to the pot. Deglaze the pot by using the liquid to scrape up the brown bits from the chicken. There is so much flavor in this process.
  • Add the marsala wine and Better Than Bouillon to the pot and stir. Add the chicken breasts back to the pot.