Ingredients
4chicken breasts,(approximately 1¼ lbs), boneless, skinless
½cupall purpose flour
salt and pepper,to taste
2tbspbutter
2tbspolive oil
12ozbutton mushrooms,sliced
2tspgarlic,minced
¾tspItalian seasoning
¾cupchicken broth
½cupheavy cream
2tbspparsley,chopped
Preparation
Place the flour on a plate, then add 1 teaspoon of salt and ½ teaspoon pepper. Stir to combine.
Dredge each chicken breast in the flour mixture.
Turn the Instant Pot on, then select Saute mode and adjust the heat to More. When the Instant Pot is hot, add the 2 tablespoons of olive oil.
Cook the chicken in a single layer for 3 to 4 minutes per side, or until browned. Work in batches if necessary. Remove the chicken from the pot and cover to keep warm.
Add the butter and mushrooms to the pot, then cook for 3 to 4 minutes or until mushrooms have softened. Add the garlic and Italian seasoning, then cook for 30 seconds more. Season to taste with salt and pepper.
Add the chicken breasts back to the pot along with the chicken broth.
Seal the pot and select Manual Pressure High for 10 minutes.
When the cooking time has finished, carefully vent the pot to release the pressure.
Place the chicken on a serving plate, then cover to keep warm.
Select the Saute mode then adjust the heat to More. Add the cream to the pot, then bring to a simmer. Cook for 4 to 5 minutes or until sauce has slightly thickened.
Pour the mushroom sauce over the chicken. Sprinkle with parsley, then serve, and enjoy!
