Chicken Dinners

This week, a cold snap hit the Midlands and we were ready to hunker down. After work on Wednesday, I stopped for provisions and picked a up a pack of boneless, skinless chicken breast. About 7 in all.
I had researched a few recipes during the day and asked Brenda if Tiki Masala was good for her after her late shift. I purchased accordingly but I had also found a Tuscan Chicken recipe I could not let pass. My indecision forced me to pick up groceries for both recipes.
Once home, I prepped the small pack of wings I purchased and put them in the toaster over then set out to make Tuscan chicken.

 

I, of course, got out the Instant Pot since I am still fascinated with its use and adapting regular recipes to its use. The recipe I found was for a skillet version and while the Pot made this quickly without a lot of baby sitting, the time spent was about the same. The chicken however was much more tender from the Pot. 

One of the caveats was no pasta or rice. I found the great recipe that used cannellini beans instead. Perfect!

Tuscan Chicken and Mushrooms (adapted to Instant Pot)

 2 tbls olive oil

3 chicken breasts, pounded flat with an iron skillet

1 tbls flour, salt and pepper to sprinkle.

8 ounce cremini mushrooms sliced thick

1/2 cup sun dried tomatoes, sliced in strips

1 tbls Italian seasoning mix

2 cloves minced garlic

1 can cannellini beans, drained and rinsed

1 cup chicken broth

1/4 c cream

Shaved Romano cheese

Set the pot to saute on high and dredge the chicken breasts in flour, salt and pepper then brown in olive oil till golden, remove and set aside.

In the Pot still on saute, add the mushrooms and garlic for just a few minutes and scrape the fond from the Pot. Add the broth, tomatoes, seasoning. Place the trivet in the Pot and put the reserved chicken on top. 

Cover the Pot for pressure cooking and set to the Meat setting for only 5 minutes. Let it finish and then release the pressure naturally.

Open the pot once pressure has subsided remove the chicken to serving platter and remove the trivet.  Add the beans and cream, heat in the saute mode till bubbly.  Pour over the plated chicken. Top with shaved Romano. 

After all this excitement and the little time it took, I also prepped the rest of the chicken for Tiki Masala which we ate Saturday night. Not going to lie, it was nice to have a second meal cooked and ready for dinner.  I used the Pot again and my usual Masala recipe elsewhere on the blog here. Just saute the spices in the Pot, add the tomatoes and marinated chicken. This time I set the Pot to 10 minutes high pressure with a quick release. Same great tender chicken.

I used this recipe with  modifications:



 Instant Pot Chicken Tiki Masala

The only thing I would change was to cook those spices in oil before assembling the rest of the ingredients.