Creamy Parmesan Garlic Mushroom Chicken

Sandy

2 pounds Chicken Breast sliced through

3 Tablespoons Potato Starch

3 Tablespoons Coconut Flour for low carb and keto

1 teaspoon Sea Salt

½ teaspoon Freshly Ground Black Pepper

1 Tablespoon Extra Virgin Olive Oil

¼ cup Butter divided

½ cup Shaoxing Wine or Dry Sherry, divided

8 ounces Cremini Mushrooms

10 cloves Fresh Garlic minced well

¾ cup Chicken Broth

Cream Sauce

1 cup Heavy Cream

¾ teaspoon Sea Salt

½ teaspoon Freshly Ground Black Pepper

2 teaspoons Dried Parsley Flakes

1.5 teaspoons Garlic Powder

For Finishing

prepared Cream Sauce from fridge

¾ cup Parmesan Cheese shredded

2 big handfuls Fresh Spinach or more

Whisk together heavy cream, parsley, garlic, salt and pepper and set aside in the refrigerator.

Slice chicken breasts through the length of the chicken (like you are butterflying, but cut all the way through) and place into a medium mixing bowl.

Add potato starch (or Coconut Flour), salt and pepper to chicken and mix through. Chicken should be completely coated with the starch (use it all).

Select Sauté or Browning on your Pressure Cooker and allow to heat.

When hot, add oil and 2 Tablespoons of butter into Pressure Cooker cooking pot.

Place the Chicken into cooking pot, one piece at a time and sear for 5 seconds on each side, removing each piece to a plate. You just want the starch to stick, not cook the chicken.

Deglaze the cooking pot with half the Shaoxing or Sherry and then add in mushrooms, the rest of the butter and Shaozing and cook for 6 minutes.

Add garlic and cook for another minute. Add the chicken broth and return chicken (w/any excess potato starch) to the pot.

Lock on Lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, push Cancel and carefully do a controlled quick release to release all the pressure.

Select Sauté/Browning on pressure cooker. Add cream sauce and simmer until bubbly, about 5 minutes.

Mix in the cheese and when melted, add spinach and stir until wilted.

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