Instant Pot Chicken Royale

You know when you’re onto something so delicious it’ll have people talking? This is one of those times.

I was laying in bed the other night, dreaming up the next big recipe for the Instant Pot. My dream took me to a supermarket and as I was walking the aisles listening to the outdated music they played, the items fell into my cart/buggy/wagon in some strange fashion: chicken, mushrooms, roasted red peppers, artichoke hearts.

And then Prosciutto, Mozzarella, and Marsala wine followed…and it came to me. And I came to it. And we worked out a partnership.

This dish is SO full of such glorious ingredients with an unforgettable flavor that will leave you dreaming about it yourself after you’ve tried it that I could only name it one thing: CHICKEN ROYALE! (insert Pulp Fiction jokes here)

As usual, your life is just about to get easier and more delicious at once!

Here’s How I Made It!:

We’ll begin with a couple of sexy shallots…

…and dice ’em up!

Then, we’ll take a can of artichoke hearts…

…and drain ’em and rip them up a bit. Set those and the shallots aside for now.

Now we’ll focus on some bird.

Make sure your chicken is sliced thinly or pounded to be that way. I’m talking like 1/8″ thick

Now dredge all the cutlets in a flour mixture of flour, garlic salt and onion powder…

…and set aside when done.

Take some vegetable oil, add to the Instant Pot and heat it up.

Cook the chicken in batches of two at a time and cook on each side for about 45-90 seconds or until lightly browned.

When done, they should look like this. Remove with tongs and set on a plate lined with a paper towel to absorb any excess oil.

Back to the pot, add some butter…

…the shallots…

…and a pack of Baby Bella mushrooms.

Let them cook together for a few until the mushrooms begin to sweat and become softened.

Then add in some crushed garlic and stir for a minute.

Now it’s time to take some marsala wine…

…and add it to the pot.

Then we’ll use some garlic base mixed with some water. If you can’t find it in your market and don’t want to buy at the link here, you can totally use chicken base/broth too! But this is a great thing to have on hand and it will be great for cooking steaks and garlic bread!

Anyway, pour whatever broth you choose to use into the pot.

And then add back in the chicken…

…while topping with the artichoke hearts…

…and a jar of roasted red peppers that we’ve drained.

Looking good! Secure the lid and cook at high pressure.

Meanwhile, pre-heat your oven to “Broil.”

And prepare a cornstarch slurry.

When the chicken’s done cooking, take some tongs…

…and carefully transfer all of it to a casserole dish.

Bring the Instant Pot to a boil and add in the cornstarch slurry…

…and mix around for a few minute as it bubbles and then turn the heat back off.

Add in some heavy cream…

…some grated Parmesan…

…and give it a good stir and let it rest until all the bubbles are gone.When it’s calmed down, take the sauce…

…and spoon it all over the chicken!

Finally, let’s further dress this spectacular chicken with slices of Prosciutto…

…followed by slices of Mozzarella.

Pop it in the oven…

…remove it from the oven…

…cut a piece out of the casserole dish…

…and put it on a plate.

Reward yourself because my Chicken Royale you’ve just made will have you WORSHIPPED like royalty from anyone lucky enough to eat it!

Serve over some pasta, rice or with some mashed potatoes/veggies!  Goes great with my Aligot and/or Spaghetti Squash (just leave out the marinara!)

Instant Pot Chicken Royale