Every so often my brain explodes with an idea to marry things that deserve a wedding. Sour Cream & Onion and Chicken invite you to theirs.
While eating my Beef Stroganoff the other day, I realized it was very reminiscent of a fabulous onion dip. And after seeing a bag of Sour Cream & Onion potato chips in the pantry, an onion on the counter and some chicken cutlets and sour cream in my fridge, a light bulb went off and an instant classic was born. The Instant Pot was born for dishes like these.
Mark my words: This is going to become one of your favorite meals of all time.
- 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
- 1 large Vidalia (sweet) onion, sliced into thin strands
- 3 cloves garlic, minced or pressed
- 1 cup low-sodium chicken broth
- 1 cup sour cream (you can also use reduced fat/fat-free sour cream or Greek yogurt for a lighter touch)
- 1 packet onion dip mix (any flavor)
- 1 package spreadable herb cheese (like Boursin or Alouette - any flavor) or 4 ounces of cream cheese (optional)
- Bunch of chives, sliced into confetti-sized pieces plus some reserved for topping
- Sour cream and onion potato chips, crushed for topping
- Egg noodles, rice, cauliflower rice or zoodles, prepared separately to serve the chicken and sauce over
- 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 onion and sauté for 5-8 minutes until softened like pasta, lightly browned and just appearing a bit caramelized. Add the garlic and sauté for 1 minute longer. (NOTE: As you sauté the onions, the browned bits on the bottoms of the pot will come up as you lightly scrape the bottom of the pot as the onions release water.)
- Add the broth and return the chicken to the pot, resting it on top of the onions and broth in a crisscross fashion. 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. Stir in the sour cream, onion dip mix and spreadable herb cheese (if using). Once the dairy is totally melded into the sauce, stir in the chives and 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 any of the suggested finishes and top with additional chives and crushed sour cream and onion potato chips, if desired.
Make it Keto by using quinoa or coconut flour instead of all-purpose flour and leaving out the crushed chip garnish.
If not using the spreadable herb cheese, the sauce may appear thinner at first because of how hot it is. But as it cools a bit, it will thicken nicely.
This freezes well! Just heat it up in the microwave or on Sauté in your Instant Pot!