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 some oil to the pressure cooker and brown the chicken breast fillets on both sides.
Step 2 of 8:
Finely dice the onion and finely chop or mince the garlic cloves.
Step 3 of 8:
Remove the browned 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 vegetable broth and cream.
Step 5 of 8:
Wash and drain the spinach and add it to the pot with the chicken breast fillet.
Step 6 of 8:
Grate the Parmesan cheese into the sauce, reserving a little for garnish.
Step 7 of 8:
Close the pressure cooker, set to level 3, and turn up the heat. When the yellow ring appears, reduce the heat until the green ring appears. The cooking time of 15 minutes 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 a side dish.
