I have a fond childhood memory of chicken marsala. My nana would take the family out to dinner to a place called Augustine’s on Route 1 in Saugus, Massachusetts. That was my first buffet experience, and I just couldn’t wrap my head around the fact that I could keep eating . . . and that I did. I ate so much chicken marsala I could barely move. This recipe feeds four, but I guarantee your family will want more, so you might want to make another batch for second (or third) helpings.
Variation Tip: Add 1 to2 tablespoons of heavy(whipping) cream and a squeeze of fresh lemon juice to really take this marsala sauce to the next level.
Close the lid and move the slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set the temperature to HI-5. Select START/STOP to preheat the unit.
Step 2
While the unit is preheating, start with the Level 3 ingredients: Season the chicken on all sides with salt and pepper. Pour the flour into a shallow bowl. Coat the chicken in the flour, shaking to remove any excess flour.
Step 3
When the unit has preheated, put the butter in the pot. Once the butter has melted, add the chicken breasts and sauté until browned, 3 to 4 minutes per side.
Step 4
While the chicken cooks, prepare the Level 2 ingredients: In a large bowl, combine the potatoes and oil. Season with salt and pepper and toss until the potatoes are evenly coated.
Step 5
When the chicken is done cooking, remove it from the pot and set aside. Prepare the Level 1 ingredients: Put the onion and mushrooms in the pot and cook for 5 minutes. Add the chicken stock and wine, scraping up any browned bits from the bottom of the pot.
Step 6
Place the bottom layer of the Deluxe Reversible Rack in the lower position, cover with a sheet of aluminum foil, then place the rack in the pot over the mushroom mixture. Place the potatoes on the foil.
Step 7
Slide the Deluxe Layer through the lower layer’s handles. Place the chicken breasts on the Deluxe Layer.
Step 8
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 390°F, and set the time to 10 minutes. Press START/STOP to begin cooking (PrE will display for about 20 minutes as the unit steams, then the timer will start counting down).
Step 9
While the meal is cooking, in a small bowl, whisk together the water and cornstarch until combined and completely smooth.
Step 10
When cooking is complete, carefully remove the entire rack with the chicken and potatoes. Select SEAR/SAUTÉ and set the temperature to HI-5. Select START/STOP and stir the cornstarch mixture into the sauce. Simmer for 3 to 4 minutes or until thickened. Stir in the butter (Level 1 ingredient) and season with salt and pepper.
Step 11
Serve the chicken with the potatoes and mushroom sauce.
Step 1
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
Place flour, salt, and pepper in a shallow bowl or on a plate; stirring to combine. Coat chicken in flour mixture, shaking off any excess.
Step 3
Place olive oil and coated chicken in the pot in batches of 3 or 4. Cook for 2 minutes on each side, or until lightly browned. Transfer chicken to a plate; set aside.
Step 4
Add prosciutto to the pot and sauté until lightly browned. Add butter, garlic, shallot, and mushrooms. Sauté for 5 minutes, stirring occasionally. Add marsala wine and cook for 1 minute. Return chicken to pot and stir to combine.
Step 5
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 8 minutes. Select START/STOP to begin.
Step 6
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Let sauce come to a simmer, then add instant flour, water, and heavy cream, stirring constantly until sauce thickens.
Step 8
When cooking is complete, garnish with parsley and serve with pasta, if desired.
While the unit is preheating, start with the Level 3 ingredients: Season the chicken on all sides with salt and pepper. Pour the flour into a shallow bowl. Coat the chicken in the flour, shaking to remove any excess flour.
When the unit has preheated, put the butter in the pot. Once the butter has melted, add the chicken breasts and sauté until browned, 3 to 4 minutes per side.
While the chicken cooks, prepare the Level 2 ingredients: In a large bowl, combine the potatoes and oil. Season with salt and pepper and toss until the potatoes are evenly coated.
When the chicken is done cooking, remove it from the pot and set aside. Prepare the Level 1 ingredients: Put the onion and mushrooms in the pot and cook for 5 minutes. Add the chicken stock and wine, scraping up any browned bits from the bottom of the pot.
Place the bottom layer of the Deluxe Reversible Rack in the lower position, cover with a sheet of aluminum foil, then place the rack in the pot over the mushroom mixture. Place the potatoes on the foil.
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 390°F, and set the time to 10 minutes. Press START/STOP to begin cooking (PrE will display for about 20 minutes as the unit steams, then the timer will start counting down).
When cooking is complete, carefully remove the entire rack with the chicken and potatoes. Select SEAR/SAUTÉ and set the temperature to HI-5. Select START/STOP and stir the cornstarch mixture into the sauce. Simmer for 3 to 4 minutes or until thickened. Stir in the butter (Level 1 ingredient) and season with salt and pepper.
Place olive oil and coated chicken in the pot in batches of 3 or 4. Cook for 2 minutes on each side, or until lightly browned. Transfer chicken to a plate; set aside.
Add prosciutto to the pot and sauté until lightly browned. Add butter, garlic, shallot, and mushrooms. Sauté for 5 minutes, stirring occasionally. Add marsala wine and cook for 1 minute. Return chicken to pot and stir to combine.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 8 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Let sauce come to a simmer, then add instant flour, water, and heavy cream, stirring constantly until sauce thickens.
