| Cuisine: American | Type: Main Course | Serves: 6 |
|
Source:
|
Instant Pot Miracle cookbook |
|
Attributes:
|
InstantPot |
|
Comments:
|
A New Orleans specialty. Feel free to add a dash of cayenne for some subtle heat. |
|
Serving Suggestions:
|
We serve this over spaghetti. |
|
Ingredients:
|
2 tsp. garlic powder 1 tsp. onion powder 1 tsp. chili powder 1 tsp. paprika 1 tsp. salt 1/2 tsp. freshly ground black pepper 2 pounds chicken tenders 2 tbs. butter 2 tbs. vegetable oil 1/2 cup chicken broth 2 tbs. cornstarch 2 tbs. water 2 cups heavy cream 10 to 12 oz. spaghetti, cooked 2 tbs. finely chopped Italian parsley |
|
Instructions:
|
1. In a bowl, combine the first 6 ingredients (to black pepper). Add the chicken and toss with your hands to coat the chicken with the spices. 2. Select Sauté at Normal (level 5) on the Instant Pot and add the butter and oil. When the butter is melted and bubbling, briefly sauté the chicken a few pieces at a time on both sides then remove to a plate. 3. When all the chicken is sautéed press Cancel and add the chicken broth and reserved chicken to the pot, along with any accumulated juices. Secure the lid and pressure cook at high pressure for 5 minutes. When complete, use a quick release to depressurize and press Cancel. 4. In a small bowl, dissolve the cornstarch in water. Push the chicken to one side of the pot and add the cornstarch slurry. Stir to combine. Select Sauté and constantly stir until the sauce thickens. Press Cancel and gradually stir in the heavy cream. 5. Serve over cooked spaghetti sprinkled with parsley. |
|
Related recipes:
|
None |
2021-04-16