Chicken breast in a creamy spinach and parmesan sauce
A new recipe from @stylingkitchen, prepared in the Vitavit® Premium pressure cooker.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 small chicken breast fillets | |
| 250 ml | cream |
| 80 ml | Vegetable broth |
| 1 | Onion |
| 100 g | leaf spinach |
| 50 g | Parmesan |
| 2 cloves of garlic | |
| 1 tsp | tomato paste |
| Some oil for the pot. | |
| Salt & Pepper | |
| Fresh oregano for serving |
Instructions
Step 1 of 8:
Add a little oil to the Pressure Cooker and sear the chicken breast fillets on both sides until golden brown.
Step 2 of 8:
Finely dice the onion and finely chop or press the garlic cloves.
Step 3 of 8:
Remove the seared chicken breast fillet from the pot and set aside.
Step 4 of 8:
Add the onion, garlic, and tomato paste to the pot and lightly sauté over medium heat. Deglaze with the vegetable stock and cream.
Step 5 of 8:
Wash the spinach, let it drain, and add it to the pot with the chicken breast fillet.
Step 6 of 8:
Shave the Parmesan into the sauce and save a little for Serving.
Step 7 of 8:
Close the Pressure Cooker, set it to level 3, and turn up the heat. When the yellow ring appears, reduce the heat until the green ring appears. The 15-minute cooking time now begins.
Step 8 of 8:
After the cooking time, slowly release the steam from the pot and serve the chicken with the sauce, fresh oregano, and Parmesan. Rice or pasta are recommended as side dishes.
