Instant Pot Jeffrey's Favorite Chicken

1 ½ to 2 pounds boneless, skinless chicken cutlets (breasts sliced into ¼-inch thick fillets)

¼ cup of one of the following: all-purpose flour, whole wheat flour, coconut flour, or quinoa flour (with a few pinches garlic powder, peppers and salt mixed in with a fork)

¼ cup extra-virgin olive oil

2 teaspoons ghee or 1 tablespoon salted butter, divided (see Jeff's Tips)

2 large shallots, diced

8 ounces baby bella or white mushrooms, sliced

6 cloves (2 tablespoons) garlic, minced or pressed

½ cup dry white wine (like a sauvignon blanc) or additional broth

Juice of ½ lemon

½ cup low-sodium chicken broth

1 teaspoon Italian seasoning

1 teaspoon seasoned salt

5-8 ounces baby spinach

1 tablespoon cornstarch 1 tablespoon cold water

¼ cup any milk of your choice (or an unsweetened nondairy milk such as almond, oat or soy)

1 (10-ounce) jar sun-dried tomatoes, drained and roughly chopped

1 (14-ounce) can artichoke hearts, drained and chopped

Directions at pressureluckcooking.com

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