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|By :Chop Secrets|
|Course||Dinner, Lunch, Main Course|
|Browse Category||Poultry, Rice & Pastas|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Butter, Chicken Breast, Chicken Broth, Cream, Flour, Garlic|
|Prep Time||5 minutes|
|Cook Time||45 minutes|
4 - 6 servings
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Easy and amazing!
Very good but i got a burn notice from not enough liquid. Fortunately the chicken was cooked through and i removed it and added some water to the sauce on saute mode and it turned out fine.
Chicken Masala is Indian
Chicken Marsala is Italian
Hi Emmy jaye,
Thank you for the correction.
This was a bit complex to make but very tasty.
I doubled the chciken broth as found it thicken too mich.
An excellent dish served over pasta.
Tastes great but I’d say it’s at least Medium difficulty with all the steps it takes…granted I cooked the recipe for 6 servings worth, but still took quite a while. I also changed the chicken broth to beef. It gives it a deeper/darker flavor and topped with some parmeson cheese 🙂
This was really good, but in my 6qt pot it took a lot longer than specified. About an hour just to cook the 2lbs of chicken in batches.
I have an 8 qt and I used a little more chicken (because package), doubled mushrooms (16oz) and a little more Marsala wine (3/4) c. Delicious with pasta. I recommend a wooden spatula for deglazing.