Pressure Cooker Creamy Tuscan Garlic Chicken

• Produce

  • 2 Garlic cloves
  • 1 cup Spinach, fresh
  • 1/2 cup Sun dried tomatoes

• Canned Goods

  • 1/2 cup Chicken broth, Unsalted

• Baking & Spices

  • 1 tsp House seasoning recipe
  • 2 tsp Italian seasoning
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3/4 cup Heavy cream
  • 1/2 cup Parmesan or asiago cheese

• Other

  • 2 pounds Boneless Skinless Chicken Breasts, halved and pounded thin

Found on thisoldgal.com

Description

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 if using salted broth)
• ¾ cup Heavy Cream
• 1 teaspoon House Seasoning Recipe (cut in half if using salted broth)
• ½ cup Parmesan or Asiago Cheese
• 1 cup Fresh Spinach, chopped
• ½ cup Sun Dried Tomatoes

Directions

• 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.