Marry Me chicken in an instant Pot
User Reviews
0.0
0 reviews
Unrated
Marry Me chicken in an instant Pot
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 4 free-range skinless boneless chicken breast fillets
- salt & black pepper
- olive oil
- 1 Tbsp butter
- 2 – 3 cloves garlic finely chopped
- 1 Tbsp tomato paste
- 2 tsp flour
- 1/2 cup dry white wine
- 1 Tbsp fresh thyme leaves stripped from the stalk
- ¼ tsp dried chilli flakes or more if you prefer it spicier or omit
- ½ cup chicken stock/broth
- 150 grams 1/2 cup sun-dried tomatoes in oil or vinaigrette soft
- 3/4 cup cream
- 10 large basil leaves cut into fine ribbons
Instructions
- Season the chicken breasts on both siides with salt and black pepper.
- Once heated, sauté the chicken breast (2 at a time) until golden brown on both sides. Remove and set aside on a plate.
- Add the butter and garlic to the bowl and fry for about 30 seconds until fragrant. Add the tomato paste and stir to combine. Then add the flour and stir to incorporate.
- As it starts to stick to the bottom, deglaze with the white wine. Scraping any bits off the bottom, allow this to reduce by about half. Add the thyme, chili flakes, sundried tomatoes, and chicken stock.
- Nestle the browned chicken breasts back into the pot and sauce and closes the lid. Set to cook on HIGH for 2 minutes. Allow 5 minutes of natural release, then manually release any remaining pressure. Remove the chicken breasts with a slotted spoon. Set these aside on a clean plate.
- Set the Instant pot on the Sauté setting and add the cream, and the shredded basil to the sauce. Simmer for a few minutes until it thickens a bit.
- Add the chicken back into sauce, heat through and then serve.
Notes
- Any leftovers can be stored in the fridge or freezer.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
