Chicken Cutlets in Tuscan Cream Sauce

By: The Ultimate Healthy Instant Pot Cookbook by Coco Morante

When you’re eating healthy, you don’t have to sacrifice silky sauces. Here, just a small amount of cheese gives this sauce its creaminess—no actual cream is used. Mushrooms, spinach, and sun-dried tomatoes add Tuscan flavor (and lots of vegetable servings, too). Serve the chicken over spiralized vegetable noodles, rice, whole-grain pasta, farro, or polenta.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, baby spinach, boneless, chicken dinner, chicken recipe, chopped fresh basil, contributed, cook 35 min, cornstarch, cream cheese, cremini mushrooms, dinner, drained oil-packed sun-dried tomato halves, dry white wine, easy, extra-virgin olive oil, fine sea salt, freshly ground black pepper, garlic cloves, grated pecorino romano cheese, insta pot chicken, instant pot chicken cutlets, instant pot chicken dinner recipe, instant pot chicken recipe, instant pot recipe, italian seasoning, main course, modern, prep 5 min, pressure cook, pressure cooker recipes, recipe, sauté, The Ultimate Healthy Instant Pot Cookbook by Coco Morante, water, yellow onion

Prep Time

5 min

Cook Time

35 min

Servings

6 servings

Ingredients

1 1/2 lbs boneless
3/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp extra-virgin olive oil
3 garlic cloves
1 yellow onion
8 oz cremini mushrooms
1 tsp Italian seasoning
1/2 cup dry white wine
1/3 cup drained oil-packed sun-dried tomato halves
6 oz baby spinach
2 tbsp chopped fresh basil
3 tbsp cream cheese
1/4 cup grated Pecorino Romano cheese
1 teaspoon cornstarch
1 tablespoon Water

Instructions

Pat the chicken breasts dry with paper towels. Sprinkle them all over with 1/2 tsp of the salt and the pepper.
Select the Sauté setting on the Instant Pot and heat the oil for 2 minutes. Using tongs, add the chicken in a single layer and sear for about 2 minutes, until lightly browned. Flip the chicken and sear for 2 more minutes, until lightly browned on the second side, then transfer to a plate. Add the garlic, onion, mushrooms, and the remaining 1/4 tsp salt and sauté for about 4 minutes, until the onion begins to soften and the mushrooms begin to wilt and give up their liquid. Add the Italian seasoning, wine, and tomatoes and stir to combine, using a wooden spoon to nudge any browned bits from the bottom of the pot. Let the wine come to a simmer, then add the chicken breasts in a single layer on top.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
Let the pressure release for at least 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using tongs, transfer the chicken to a serving plate.
Press the CancelSauté setting. Add the spinach and basil and stir until wilted, about 1 minute. Add the Laughing Cow (cream cheese) and Pecorino Romano cheeses and stir for 1 minute, until melted. In a small bowl, stir together the cornstarch and water, add to the pot, and stir for about 1 more minute, until the sauce is slightly thickened. Press the Cancel button to turn off the pot. Wearing heat-resistant mitts, lift out the inner pot.
Spoon the sauce and vegetables over the chicken and serve right away.