2 pounds Boneless Skinless Chicken Breasts, halved and pounded thin
2 Tablespoons Olive Oil
½ cup Unsalted Chicken Broth
2 Garlic Cloves, minced
2 teaspoons Italian Seasoning
½ teaspoon Sea Salt (cut in half if using salted broth)
¾ cup Heavy Cream
1 teaspoon House Seasoning Recipe (cut in half if using salted broth)
½ cup Parmesan or Asiago Cheese
1 cup Fresh Spinach, chopped
½ cup Sun Dried Tomatoes
Slice the chicken and then pound.
Add the chicken to a mixing bowl and add, oil, Italian seasoning, salt and garlic. Massage into the chicken. Set aside.
Wash and chop spinach.
Add seasoned salt to the cream and set aside.
Select Sauté or Browning on your Pressure Cooker and allow to heat.
When hot, place all the chicken and marinade into Pressure Cooker cooking pot.
Lightly Brown the piece of chicken on both sides.
Pour in chicken broth and quickly deglaze the cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 3 minutes.
When Beep sounds, carefully do a Quick Release.
Select Sauté/Browning on your Pressure Cooker.
Pour the cream and seasoned salt into the Pressure Cooker cooking pot.
Simmer for about five minutes.
Add in the cheese and combine.
Toss in the sun dried tomatoes and spinach and simmer until spinach wilts.
For a creamier sauce, add 2 Tablespoons of cream cheese when you add the heavy cream.