Weight Watchers Instant Pot Chicken Marsala

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  • 4 boneless skinless chicken breast
  • 4 tsp light butter
  • Spray oil
  • 2 cups sliced mushrooms
  • 3 tbsp diced green onions
  • 3 cloves garlic, minced
  • Salt
  • Pepper
  • ¾ cup Marsala wine
  • ½ cup reduced sodium chicken stock
  • 1 tbsp tapioca starch


  1. Rinse and pat dry chicken breasts
  2. Season both sides with salt and pepper
  3. Set Instant Pot to saute until it reads HOT
  4. Spray with oil and melt 1 teaspoon of light butter
  5. Brown chicken on both sides
  6. Remove chicken and add another teaspoon of light butter
  7. Saute mushrooms, green onions, and garlic for a few minutes and add chicken breast back to the pot
  8. Pour in Marsala wine and chicken stock
  9. Lock Instant Pot lid and set vent to sealing
  10. Press manual for 5 minutes and when Instant Pot beeps allow it to naturally release for 5-10 minutes
  11. Remove chicken and mushrooms in order to make a sauce
  12. Set to saute and remove ½ cup of juice into a separate bowl
  13. Add 1 tablespoon of tapioca starch and 2 teaspoons of light butter, whisk until mixed well.
  14. Pour mixture into pot and stir until the sauce thickens.
  15. Season and add chicken and mushrooms back to the pot.
  16. Serve with your favorite sides but remember to adjust the smartpoints accordingly.


4 Weight Watchers Smart Points

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