Instant Pot creamy lemon chicken breasts get dinner on the table in under 30 minutes! Juicy chicken breasts are smothered in a creamy lemon parmesan cream sauce. Low carb and gluten-free.
Ingredients :
- 2 boneless skinless chicken breastsroughly 1 lb
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 4 cloves garlic minced
- 1 cup chicken stock
AFTER REDUCING SAUCE:
- 2 tablespoons lemon juice
- 1/4 cup parmesan cheese freshly grated
- 3/4 cup heavy cream aka: whipping cream for Canadians
Instructions :
- Combine all ingredients in a 6 quart Instant Pot (unless listed as 'after reducing sauce').
- Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
- Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you reduce the sauce.
- Reduce the sauce: select 'sautee' on the Instant Pot, and simmer, stirring occasionally, for 7-10 minutes.
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full recipes : sweetpeasandsaffron.com
