| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | 20 Minutes |
| Servings |
People
|
Ingredients
- 4 boneless skinless chicken breasts approximately 1 1/4 lbs
- 1/2 cup all purpose flour
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 12 ounces button mushrooms sliced
- 2 teaspoons Minced Garlic
- 3/4 teaspoon Italian seasoning
- 3/4 cup chicken broth
- 1/2 cup Heavy Cream
- 2 tablespoons chopped parsley
Ingredients
|
|
Instructions
- Place the flour on a plate and add 1 teaspoon of salt and 1/2 teaspoon pepper. Stir to combine.
- Dredge each chicken breast in the flour mixture.
- Turn the Instant Pot on, then select SAUTE mode and adjust the heat to MORE.
- When the Instant Pot is hot, add the 2 tablespoons of olive oil.
- Cook the chicken in a single layer for 3-4 minutes per side, or until browned. You may need to work in batches.
- Remove the chicken from the pot and cover to keep warm.
- Add the butter and mushrooms to the pot and cook for 3-4 minutes or until mushrooms have softened. Add the garlic and Italian seasoning, and cook for 30 seconds more. Season to taste with salt and pepper.
- Add the chicken breasts back to the pot along with the chicken broth.
- Seal the pot and select Manual Pressure High for 10 minutes.
- When the cooking time has finished, carefully vent the pot to release the pressure.
- Place the chicken on a serving plate and cover to keep warm.
- Select SAUTE mode then adjust the heat to MORE. Add the cream to the pot and bring to a simmer. Cook for 4-5 minutes or until sauce has slightly thickened.
- Pour the mushroom sauce over the chicken. Sprinkle with parsley, then serve.
Share this Recipe