Description
Chicken cutlets in a homemade creamy mushroom sauce with a bit of tang from balsamic vinegar.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 Tbsp butter
- 8 ounces chopped mushrooms
- 1 cup chicken broth
- 2 tsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup heavy cream, evaporated milk, or half and half
- 3 Tbsp cornstarch
- 1/2 cup shredded mozzarella cheese
Instructions
- Cut the chicken breasts in half lengthwise. Sprinkle with the salt and pepper.
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the chicken in one layer (you may need to work in batches) and lightly brown on both sides. The chicken won’t be fully cooked through. Set the chicken on a plate and set aside.
- Add the mushrooms into the pot and sauté. Once the mushrooms start releasing moisture scrape the bottom of the pot to release any bits that are stuck to the bottom.
- Pour in the broth, vinegar, garlic powder and onion powder. Add the chicken back into the pot.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on low pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir the cream together with the cornstarch until smooth. Stir in a half cup of the hot broth into the mixture to temper it. Pour the mixture into the Instant Pot. Turn Instant Pot to sauté setting and let the sauce thicken. Once it has thickened turn off Instant Pot.
- Stir in the cheese. Salt and pepper to taste. If you love balsamic add a few dashes more.
- Serve chicken and sauce over mashed potatoes, noodles, rice or cauliflower rice. Garnish with parsley, if desired.
- Category: Chicken
- Method: Instant Pot