Ingredients: |
Ingredients: 2 pounds Chicken Breasts Boneless/Skinless halved and pounded thin
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Butter (optional)
4 cloves Fresh Garlic minced
1 Tablespoon Italian Seasoning Blend
1 teaspoon Sea Salt
Black Pepper
1/4 cup Low Sodium Chicken Broth (or 1/4 cup water + 1/2 tsp Better than Bouillon Chicken Base)
3/4 cup Half & Half
3/4 cup Parmesan cheese
2 cups Fresh Spinach, or Kale
˝ cup Sun Dried Tomatoes, or 1 C halved cherry tomatoes
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Directions: |
Directions:Slice the chicken breasts in half and pound so they are even.
Add the chicken, Italian seasoning, salt and garlic to a mixing bowl. Massage marinade into the chicken.
Select Sauté or Browning on your pressure cooker and allow to heat.
When hot, add oil and butter and place the chicken into pressure cooker cooking pot. Brown the pieces of chicken for 10 seconds on each side. (See notes section for a thick sauce option, rather than a cream sauce.)
Pour in chicken broth, cream and seasoned salt. Quickly deglaze the cooking pot, making sure nothing is stuck on the bottom of the pot.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 1 minute.
When Beep sounds, wait 2 minutes and then carefully release the rest of the pressure.
Select Sauté/Browning on your pressure cooker and bring to slow simmer. Mix in cheese and sun dried tomatoes.
Simmer to thicken sauce, if desired. Stir in spinach right before serving.
Enjoy over zoodles or pasta. (See notes on how to cook pasta at the same time.)
Notes
If you like Mushrooms, add 6 ounces of Cremini Mushrooms to the cooking pot after adding in the Chicken Broth.
*For a creamier sauce, add 2 Tablespoons of cream cheese when you add the cream. |
This recipe for Creamy Tuscan Garlic Chicken is from