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Instant Pot Spinach & Artichoke Chicken
Ingredients
  • ⅓ cup all-purpose flour with a few sprinkles of salt, pepper and garlic powder added in
  • 2 pounds chicken cutlets (thinly sliced chicken breast)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (¼ stick) salted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 ½ cups garlic broth (e.g., Garlic Better Than Bouillon) or vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 1 pound spinach
  • ½ cup heavy cream or half-and-half
  • 1 package Boursin or Alouette herb cheese (any flavor) or 4 ounces brick cream cheese (you can also make mine here)
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 14-ounce can artichoke hearts, drained and ripped apart by hand (see Jeff's Tips)
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