Instant Pot Champagne Chicken
Instant Pot Champagne Chicken
There are few things worse than moving. All that packing, moving and unpacking is enough to turn your hair gray and chase people with rolling pins. But I kept telling myself this move will all be worth it for the new kitchen alone!
- 1.5-2 lbs of chicken breasts, thinly sliced about 1/4″ thick
- 1/2 cup of flour with a few shakes of salt & pepper, for dredging (coating) the chicken
- 1/4 cup of extra virgin olive oil
- 1 tbsp of salted butter
- 2 large shallots
- 1 tbsp of crushed garlic
- 16 oz of baby bella mushrooms, sliced
- 1/2 cup of a dry champagne or prosecco (just make sure it’s not sweet like a rosé)
- 3/4 cup chicken broth (3/4 cup of water + 3/4 tsp of Chicken Better Than Bouillon)
- 1 tsp of Italian seasoning
- 1 tsp of oregano
- 8-10 oz of cherry or grape tomatoes
- 5-8 oz of baby spinach
- 1.5 tbsp of cornstarch + 1.5 tbsp of water mixed together well to form a slurry
- 5.2 oz of Boursin cheese (any flavor or use 4 oz of a brick of cream cheese)
- 1/3 cup of heavy cream or half & half
- 1 cup of grated parmesan
Have leftover sauce (which is a great bonus as it’s divine)? Awesome! Save it and use the leftovers for a pasta dish or over rice the next day!
I sometimes also like adding a good handful of sun-dried tomatoes when I add in the Boursin!
- Dredge (coat) the chicken in flour mixture and set aside
- Hit “Sauté” on the Instant Pot and “Adjust” to the “More” setting. Add the olive oil and let it heat for 3 minutes
- Add the chicken in batches and lightly brown for about 2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned.
- Then, add the butter to the pot and deglaze (scrape) the bottom of any flour remnants. Add the shallots and garlic and stir for 2 minutes and then add the mushrooms and cook/stir for another 2 minutes. All the excess oil and butter will be absorbed by the mushrooms during this time
- Now, add the champagne (or prosecco), chicken broth, Italian seasoning and oregano. Stir and then add the chicken back to the pot. Top off with the cherry tomatoes and the spinach but do not stir these! Just let it rest on top (it will look like there’s a lot of spinach but it cooks down into nothing)
- Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes
- Quick release when done. Using tongs, remove the chicken to a serving dish, but leave sauce in the pot, and hit “Keep Warm/Cancel” and then hit “Sauté” again to bring the pot to a bubble
- Pour in the cornstarch slurry to the mixture right away and stir/whisk in VERY well (we don’t want it bunching up), scraping the bottom of the pan as the sauce will begin to bubble and thicken very quickly. Let it bubble for 1 minute while stirring constantly and then turn the pot off
- Lastly, add in Boursin (or cream cheese) and stir until well combined for about a minute or two. Then add in the cream and whisk in the grated parmesan in batches. Ladle the sauce over the chicken in the serving dish
- Serve on its own or with pasta, spaghetti squash, rice and/or vegetables