This Chicken Marsala variation is so easy to make for a busy weeknight! Less than 15 minutes of prep time, and set it and forget it in the Instant Pot or Slow Cooker.
Mix together arrowroot starch and water in a small bowl. Add to chicken wine mixture and simmer another 15-30 minutes, or until liquid thickens. Sprinkle in the salt.
In a small bowl, whisk together arrowroot starch and sea salt. Place the chicken in a sealable bag or container with lid, and add powdered mix gently shaking the chicken to evenly coat.
Select the saute function on your Instant Pot. Coat the bottom of your pot with oil. Place chicken inside the pot, and saute for 1-2 minutes per side, or until chicken has a golden sear. Remove from the pot and set aside.
Now add the butter to the pot and let it melt. Toss in garlic, and mushrooms. Saute for 3-5 minutes, or until veggies are softened and fragrant. Select cancel on your Instant Pot, and pour in wine and chicken broth to the Instant Pot. Stir the mixture, scraping anything from the bottom of the pot. Place the chicken on top of the wine/mushroom mixture. Secure the lid, ensuring the valve is in the sealed position.
Select manual on your Instant Pot, and cook on high pressure for 6 minutes. Use a quick release; turn the valve to release all steam before opening the lid.
If using coconut milk, stir into the mixture. Serve immediately over vegetable noodles or rice. Top with parsley or thyme for garnish.
Arrowroot starch is a Gluten-Free (and non GMO) thickening agent that is used in place of cornstarch and found in many grocery stores in the health food section.