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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
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