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|By :Marci Buttars|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Chicken Breast, Flour, Onion, Tomatoes|
|Prep Time||20 minutes|
|Cook Time||10 minutes|
|Passive Time||15 minutes|
For the Chicken
For the Lemon Dijon Cream Sauce
For the Onion Panko Crumble
For the Burst Tomatoes
You can double or even triple this recipe depending on the size of your chicken breasts and pressure cooker pot. Omit the tomatoes (roast them in the oven instead) and instead stack more chicken breasts onto an upper trivet. Do not stack them on top of each other, there needs to be space between the chicken for all of them to cook evenly without drying out. If you want to skip the step of wrapping the cheese with the prosciutto, shred the cheese instead and once the chicken is cooked, sprinkle it with cheese and place it under the broiler to melt.
We made it together!!!
Too much effort for what is was. Could have been done without the instant pot for less dishes and the same flavors. Taste was just okay. Not one of our favorites.
I was surprised at how much I liked this! My boyfriend picked out the recipe and it didnt appeal to me, but it turned out nicely. The chicken was a little overcooked, i had 10.8 oz and 11.1 oz pieces and cooked for 11 minutes, I think 8 or 9 would have been better. I also used veggie stock in the pot instead of water, and cooked the tomatoes separately by roasting them in the oven. The sauce was delicious, although I probably could have halved the measurements and been fine.
We only made the chicken and the sauce. Directions were great and recipe turned out great. Only change I will make in future will be to use swiss cheese. I was not fond of the gruyere cheese personally.