Toasted Sesame Miso Hummus
Chicken Cutlets in Tuscan Cream Sauce
| By : |
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.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
|
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut in half lengthwise
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 tbsp extra-virgin olive oil
- 3 garlic cloves minced
- 1 yellow onion diced
- 8 oz cremini mushrooms sliced
- 1 tsp Italian seasoning
- 1/2 cup dry white wine
- 1/3 cup drained oil-packed sun-dried tomato halves diced
- 6 oz baby spinach
one bag - 2 tbsp chopped fresh basil
- 3 tbsp cream cheese or
Two wedges Laughing Cow light Swiss cheese, room temperature - 1/4 cup grated Pecorino Romano cheese
- 1 teaspoon cornstarch
- 1 tablespoon Water
Ingredients
|
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
- 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.
Recipe Notes
Nutrition Information
Per serving: 223 calories, 9 grams fat, 9 grams carbohydrates, 2 grams fiber, 27 grams protein
The Ultimate Instant Pot Healthy Cookbook sets itself apart from other less comprehensive books with 150 nutritious recipes covering every meal of the day--all well tested and authorized by Instant Pot for perfect results every time. Instant Pot expert Coco Morante lightens up traditional favorites with nutrient-rich recipes made with whole foods, natural sweeteners, and gluten- and dairy-free options, while retaining the ease of preparation and deliciously home-cooked flavors that make the Instant Pot so popular. This is the only book you'll need when looking for wholesome breakfasts, lunches, dinner, snacks, staples, and desserts the whole family will love, from Quinoa Muesli Bowls to Tomatillo Chicken Chili to Seafood Risotto to Greek Yogurt Cheesecake. With this ultimate cookbook, eating well has never been so simple.
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