Pressure Cooker Creamy Tuscan Garlic Chicken

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.

Servings: 4 servings

  • 2 pounds Boneless Skinless Chicken Breasts halved and pounded thin
  • 2-3 Tablespoons Potato Starch
  • or
  • 2-3 Coconut Flour for Low Carb & Keto
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3/4 cup Chicken Stock/Broth low sodium
  • 4 cloves Fresh Garlic minced
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt cut in half if using salted broth
  • 3/4 cup Heavy Whipping Cream
  • 1 teaspoon House Seasoning Recipe cut in half if using salted broth
  • 3/4 cup Parmesan or Asiago Cheese
  • 1.5 cup Fresh Spinach chopped
  • ½ cup Sun Dried Tomatoes

  • Meat Tenderizer Mallet

  1. Slice the Chicken Breasts in half and pound so they are even.
  2. Add the Chicken, Italian seasoning, Salt and Garlic to a Mixing Bowl. Massage marinade into the Chicken.  Dredge Chicken through Potato Starch (or coconut flour).
  3. Select Sauté or Browning on your Pressure Cooker and allow to heat.

For full instructions kindly visit thisoldgal.com.

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