Description
Chicken in a homemade creamy sauce topped with browned cracker crumbs. Simple but absolutely delicious.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp melted butter
- 3 Tbsp flour
- 1/2 cup heavy cream or evaporated milk
- 1/2 tsp dried tarragon
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup shredded parmesan cheese
- 1/2 cup crushed Ritz crackers
Instructions
- Add chicken broth and chicken into Instant Pot. Sprinkle the chicken with the kosher salt and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move chicken to a cutting board and slice into filets, chop or shred.
- In a bowl whisk together the melted butter and flour until it is smooth. Whisk in a quarter cup of the broth from the Instant Pot until smooth. Then scrape the whole mixture into the Instant Pot. Turn the Instant Pot to sauté. Stir until mixture bubbles and thickens. Slowly whisk in the cream. Whisk in the tarragon, vinegar and Dijon mustard. Turn off the Instant Pot. Stir in the parmesan cheese.
- In a square baking dish spoon about 1/3 of the sauce and spread it out. Lay the chicken into the pan over the sauce. Pour the remaining sauce over the top to cover the chicken. Sprinkle the Ritz cracker crumbs over the top.
- Bake for 15-20 minutes in a 375 degree oven until crumbs are golden brown. Serve and enjoy!
Notes
If you’d rather finish the recipe off using your Instant Pot air fryer lid instead of baking in the oven you can. Add the chicken into the sauce and toss to coat. Then sprinkle the crumbs on top. Air fry for 5 minutes, or until crumbs are browned.
- Category: Chicken
- Method: Instant Pot and Oven