Chicken Cutlets in Tuscan Cream Sauce
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.
Servings Prep Time
6servings 5minutes
Cook Time
35minutes
Servings Prep Time
6servings 5minutes
Cook Time
35minutes
Ingredients
  • 1 1/2lbs bonelessskinless chicken breasts, cut in half lengthwise
  • 3/4tsp fine sea salt
  • 1/4tsp freshly ground black pepper
  • 1 1/2tbsp extra-virgin olive oil
  • 3 garlic clovesminced
  • 1 yellow oniondiced
  • 8oz cremini mushroomssliced
  • 1tsp Italian seasoning
  • 1/2cup dry white wine
  • 1/3cup drained oil-packed sun-dried tomato halvesdiced
  • 6oz baby spinachone bag
  • 2tbsp chopped fresh basil
  • 3tbsp cream cheeseor Two wedges Laughing Cow light Swiss cheese, room temperature
  • 1/4cup grated Pecorino Romano cheese
  • 1teaspoon cornstarch
  • 1tablespoon Water
Instructions
  1. Pat the chicken breasts dry with paper towels. Sprinkle them all over with 1/2 tsp of the salt and the pepper.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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