Post by keknj on Aug 17, 2016 20:39:39 GMT
Pressure Cooker Creamy Tuscan Garlic Chicken
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Prep time
10 mins
Cook time
3 mins
Total time
13 mins
Pressure Cooker Creamy Tuscan Garlic Chicken is a restaurant quality meal that you can make any night of the week, in your own Pressure Cooker, in less than 30 minutes, start to finish.
Author: This Old Gal
Recipe type: Main Dish, Lunch, Dinner
Cuisine: Italian
Serves: 4 servings
Ingredients
2 pounds Boneless Skinless Chicken Breasts, halved and pounded thin
2 Tablespoons Olive Oil
½ cup Unsalted Chicken Broth
2 Garlic Cloves, minced
2 teaspoons Italian Seasoning
½ teaspoon Sea Salt (cut in half is using salted broth)
¾ cup Heavy Cream
1 teaspoon Lawry's Seasoned Salt Copycat Recipe (cut in half if using salted broth)
½ cup Parmesan or Asiago Cheese
1 cup Fresh Spinach, chopped
½ cup Sun Dried Tomatoes
Instructions
Slice the chicken and then pound.
Add the chicken to a mixing bowl and add, oil, Italian seasoning, salt and garlic. Massage into the chicken. Set aside.
Wash and chop spinach.
Add seasoned salt to the cream and set aside.
Select Sauté or Browning on your Pressure Cooker and allow to heat.
When hot, place all the chicken and marinade into Pressure Cooker cooking pot.
Lightly Brown the piece of chicken on both sides.
Pour in chicken broth and quickly deglaze the cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 3 minutes.
When Beep sounds, carefully do a Quick Release.
Select Sauté/Browning on your Pressure Cooker.
Pour the cream and seasoned salt into the Pressure Cooker cooking pot.
Simmer for about five minutes.
Add in the cheese and combine.
Toss in the sun dried tomatoes and spinach and simmer until spinach wilts.
Notes
For a creamier sauce, add 2 Tablespoons of cream cheese when you add the heavy cream.
Another awesome chicken recipe. I made this for dinner last night and thought I'd have a nice lunch today on the leftovers. Yeah, I warmed them up and the kids spotted the dish. Guess who's scarfing them down. Yeah, not me!
Prep time
10 mins
Cook time
3 mins
Total time
13 mins
Pressure Cooker Creamy Tuscan Garlic Chicken is a restaurant quality meal that you can make any night of the week, in your own Pressure Cooker, in less than 30 minutes, start to finish.
Author: This Old Gal
Recipe type: Main Dish, Lunch, Dinner
Cuisine: Italian
Serves: 4 servings
Ingredients
2 pounds Boneless Skinless Chicken Breasts, halved and pounded thin
2 Tablespoons Olive Oil
½ cup Unsalted Chicken Broth
2 Garlic Cloves, minced
2 teaspoons Italian Seasoning
½ teaspoon Sea Salt (cut in half is using salted broth)
¾ cup Heavy Cream
1 teaspoon Lawry's Seasoned Salt Copycat Recipe (cut in half if using salted broth)
½ cup Parmesan or Asiago Cheese
1 cup Fresh Spinach, chopped
½ cup Sun Dried Tomatoes
Instructions
Slice the chicken and then pound.
Add the chicken to a mixing bowl and add, oil, Italian seasoning, salt and garlic. Massage into the chicken. Set aside.
Wash and chop spinach.
Add seasoned salt to the cream and set aside.
Select Sauté or Browning on your Pressure Cooker and allow to heat.
When hot, place all the chicken and marinade into Pressure Cooker cooking pot.
Lightly Brown the piece of chicken on both sides.
Pour in chicken broth and quickly deglaze the cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 3 minutes.
When Beep sounds, carefully do a Quick Release.
Select Sauté/Browning on your Pressure Cooker.
Pour the cream and seasoned salt into the Pressure Cooker cooking pot.
Simmer for about five minutes.
Add in the cheese and combine.
Toss in the sun dried tomatoes and spinach and simmer until spinach wilts.
Notes
For a creamier sauce, add 2 Tablespoons of cream cheese when you add the heavy cream.
Another awesome chicken recipe. I made this for dinner last night and thought I'd have a nice lunch today on the leftovers. Yeah, I warmed them up and the kids spotted the dish. Guess who's scarfing them down. Yeah, not me!