INSTANT POT CREAMY TUSCAN CHICKEN CUTLETS
Instant Pot Chicken Cutlets in Tuscan Cream Sauce
Recipe Courtesy of Chef Dana Calicchio
Serves: 4 to 6 people Allow 1 hour to prepare
This is a recipe you can make on a weeknight or serve the Boss on a Weekend.
It is made in your Instant Pot so you don’t have a lot of pots and pans to clean after. The chicken and sauce is all made in the one pot.
We like serving it with Polenta ( Southern USA style Grits) or Pasta. We will post the recipe for the Grits below as they go best adding a depth of flavor to the dish.
4 Large Boneless Skinless Chicken Breasts
1 tsp salt and ½ tsp salt
½ tsp black pepper
2 TBS Olive Oil
3 large cloves of Garlic
1 onion, diced
8 oz. Baby Bella or Cremini mushrooms sliced
2 tsp Italian Seasoning
½ cup white wine
½ cup Sundried Tomatoes packed in oil
1 6 oz bag Baby Spinach
2 Tablespoons Basil, chopped
4 oz. Cream cheese, room temperature.
½ cup Pecorino Romano cheese, Grated
1 tsp. Corn Starch
2 Tablespoons Heavy Cream
- Trim any skin, fat, or cartridge off of chicken breasts. Lay the breast flat and slice lengthwise (Horizontally) with knife as evenly as possible.
- You will have 2 pieces of chicken from the one.
- Pat the breast dry and season each side with the 1 tsp salt and ½ tsp pepper.
- Place your insert into your Instant pot, select the Saute program.
- When the display says ON place the olive oil into your pot and allow to get hot.
- Place 2 or 3 cutlets not over crowding to cook evenly and not allow all the moisture to release from the chicken.
- Cook approximately 2 minutes per side just to brown slightly.
- Remove browned pieces to a platter and continue to cook the remaining pieces in the same manner until all are browned.
- Add the chopped onion and mushrooms and stir to coat. Cook until onion begins to get translucent and mushrooms begin to wilt.
- Add the chopped garlic and cook for another minute. We add the garlic after the onion so it doesn’t burn.
- Add the ½ tsp salt, Italian seasoning, wine, and chopped sundried tomatoes. Stir well!
- When the wine begins to simmer, layer the chicken evenly on top of Mushrooms and onions with largest cutlets on the bottom, until all the chicken is layered in pot.
- Secure the lid making sure the vent on top is closed.
- Press the cancel button to reset machine.
- Select Pressure cook
- Set the time to 5 minutes on high pressure.
- Allow pot to reach the pressure level, this may take 5 to 10 minutes depending on how much room between chicken and top is.
- Start your Polenta (see recipe below)
- When the pot has reached the pressure level, the timer will begin to count down from 5 minutes.
- When the cooking is done, allow to naturally release the pressure for 5 minutes. The timer will automatically count up.
- After the 5 minutes, Quick release your venting, carefully using a towel or potholder so as to not burn yourself.
- When all the steam is gone and you can open your pot, remove the lid and press the cancel button.
- Remove the cutlets to a platter leaving the mushrooms and onions in pot..
- Select Saute again.
- Add the Spinach and chopped basil to the mushroom and onions still in the pot and cook until spinach is all wilted.
- Add the cream cheese and stir until mixed and melted. Add Pecorino Romano cheese. And stir well
- In a small bowl or ramekin mix cornstarch and cream and mix well.
- Whisk slurry of cornstarch into spinach and mushrooms to thicken the creamy sauce slightly.
- Press cancel on your Instant Pot.
- Finish your Polenta and pour onto a large serving platter.
- Place the cutlets on top of Polenta.
- Remove the pot with potholders and pour mixture over chicken cutlets.
- Serve immediately.
4 cups water
1 ½ cups milk
1 ½ cups of Polenta or Grits
1 Stick of unsalted butter
1 tsp salt
¼ tsp. Black pepper
¾ cup Pecorino romano grated cheese.
- Place water and milk into a medium pot and place on stove on medium high heat. Add Butter, salt, pepper and allow butter to melt.
- Add Polenta or Grits and whisk well.
- Lower heat to low and continue to stir regularly with the whisk so it doesn’t stick to pot.
- When all liquid is gone continue to cook and whisk until grits of corn are tender.
- Add rest of Pecorino Romano and mix well.
(You can also add ½ cup of Monterrey jack cheese at the end of the Polenta for even more creaminess.)