When you cream-ify and green-ify a sauce with the most flavorful and magical touches, you’ve just bore witness to the Green Goddess.
Green Goddess is a common cream cheese-based spread that is amazing in a number of ways. It can be stuffed in mushrooms caps, emulsified into a dressing, turned into a pasta and now serves as the ultimate sauce to dress juicy chicken cutlets.
But make no mistake, as rich and divine as this dish is, it’s one of my easiest recipes.
- 1/4 cup extra virgin olive oil
- 1/4 - 1/3 cup all-purpose flour with a few dashes of salt, pepper and garlic powder whisked in (you can also use coconut or quinoa flour for a lighter touch and to make it Keto)
- 2 pounds chicken breasts, thinly sliced into 1/4-inch cutlets
- 2 tablespoons salted butter or ghee
- 16 ounces sliced baby Bella or white mushrooms
- 1 cup low-sodium chicken broth
- 5-8 ounces baby spinach
- 8-ounce brick cream cheese, cut into 8 cubes (for easy melding)
- 1 cup pesto sauce (See Jeff's Tips)
- 10 ounces frozen peas (optional)
- 1/2 cup grated Parmesan
- Dredge (coat) the chicken cutlets in the flour mixture on both sides so it's fully and lightly dusted.
- Add the olive oil to the Instant Pot, hit Sauté and adjust to the More or High setting. After 3 minutes of heating add the chicken in batches (about 2 at a time will fit) and sear on each side for 1 minute until lightly browned. Use tongs to remove the seared chicken to a plate to rest. Repeat until all the chicken is seared.
- Add the butter. Once melted, add the mushrooms and sauté, stirring often for about 3 minutes until softened and cooked down.
- Add the broth and return the chicken to the pot, resting it on top of the mushrooms and broth in a crisscross fashion. Top with the spinach. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual for 5 minutes at high pressure. Quick release when done.
- Use tongs to remove the chicken to a serving dish. Hit Keep Warm/Cancel and then hit Sauté so it's on the More or High setting. Once it begins to bubble stir in the cream cheese, pesto, Parmesan and frozen peas (if using - and don't worry about them being frozen. The heat of the sauce will thaw them immediately). Once the cream cheese is melded into the sauce, hit Keep Warm/Cancel to turn the pot off.
- Drape the sauce over the chicken in the serving dish (you'll likely have a good amount of sauce leftover too). Feel free to serve the chicken over a bed of pasta, zoodles, rice, veggies or just on its own.
If you want to save time and use store-bought pesto, Costco's is by far my favorite. But if you wish to make your own which is also delicious, add the following to a food processor and blend until puréed:
- 1 1/2 cups loosely packed fresh basil leaves
- 3 cloves garlic, lightly smashed
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil or avocado oil. (You can also use 1 ripe avocado, peeled and pitted with 2 tablespoons cold water)
- 1/4 cup pine nuts, walnuts or pistachios