Ingredients

The following ingredients have 4 Servings
  • 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
  • 1 teaspoon TOG House Seasoning
  • 1/4 cup Chicken Stock/Broth
  • 3/4 cup Heavy Whipping Cream
  • 3/4 cup Asiago or Parmigiano-Reggiano cheese
  • 2 cups Fresh Spinach
  • ½ cup Sun Dried Tomatoes

Instruction

  • 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. (see note)
  • 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.)