Archive for July, 2018

Instant Pot Asian Inspired Honey Garlic Chicken Breasts

The sauce makes it all fabulous. You probably have the basic ingredients sitting in your kitchen.

Ingredients:

  • 1/3 cup honey
  • 4 to 6 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 4 thick chicken breasts (vertically cut in middle – not across. By doing this you’ll have 8 pieces)
  • Salt
  • Ground black pepper

Directions:

  1. Mix everything except for olive oil, chicken, salt and pepper in a bowl. This is going to be the sauce for this recipe. Set the sauce aside.
  2. Turn the Instant Pot on. Set it to sauté mode.
  3. Add olive oil to the IP.
  4. Season the cut chicken breasts with salt and pepper on both sides. Place them inside the Instant Pot.
  5. Let it sauté for 3 to 4 minutes per side. The goal here is not to fully cook them but to brown it a bit.
  6. When chicken is browned a bit on both sides. Add in the prepared honey garlic sauce. Cover with the lid and lock it.
  7. Cook in poultry mode for 20 minutes.
  8. Turn Instant Pot off when it’s done. Allow the pressure to naturally release. Should take no more than 5 minutes.
  9. Transfer chicken breasts to plates and spoon the sauce over the chicken.
  10. OPTIONAL: you can also garnish the chicken with toasted sesame seeds and sliced green onions (scallions).
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Chicken Française

This Chicken Française Chicken is foolproof and so good. The lemony sauce is to amazing over the sautéed chicken cutlets and it’s really great over a bed of pasta too.

Ingredients:

  • 2 cups all-purpose flour
  • garlic salt to taste
  • ground black pepper to taste
  • 1 pound thin chicken breasts
  • 2 eggs, beaten
  • 1/2 cup olive oil
  • 1/2 cup salted butter (it’s one full stick)
  • 1/4 cup lemon juice
  • 2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • Flat leaf parsley (optional)
  • 1 lemon, sliced (optional)

Directions:

  1. Season the 2 cups of flour liberally with garlic salt and ground black pepper. Be liberal with it. You could also use other seasonings if you want to like paprika, Italian seasoning or whatever. I usually do garlic salt and pepper most of the time.
  2. Dip the chicken breasts in flour, then in egg then back in the flour.
  3. Heat olive oil in a large skillet pan over medium heat. Pan fry the chicken breasts until golden brown on each side (roughly 5 to 8 mins total). Transfer cooked chicken to a plate.
  4. Clean skillet pan with a paper towel or quickly rinse it out. Throw in a stick (1/2 cup) of salted butter. Let it completely melt then add 2 tablespoons of flour. Whisk until well combined. Let it cook for five minutes then add lemon juice and chicken broth. Simmer until thickened (around 10 minutes).
  5. Put the chicken breasts back in the pan with the sauce. Make sure the breasts are coated with this sauce. Let it cook on low for 10-15 minutes.
  6. Serve over a bed of pasta.
  7. If desired, garnish the chicken française with some parsley and lemon slices.

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Instant Pot Pasta & Broccoli

I love using my Instant Pot especially when traveling or camping. This recipe is really easy. You don’t even have to restrict yourself to using only broccoli. You can add in diced red or green bell pepper or baby carrots (during the steaming part of the recipe).

Ingredients:

  • 1 large crown of broccoli, cut into 1-inch florets (or use a bag of broccoli florets to save time)
  • 1 pound penne pasta
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • between 1/4 to 1/2 cup of grated Parmesan cheese (it depends on how much you’d like to use)
  • a dash of ground black pepper
  • (I also use a generous amount of garlic salt as part of my seasoning)

Directions:

  1. Steam the broccoli (or whatever vegetables you’re using) by placing them in a steam basket that fits inside your Instant Pot (IP). Add 1 cup of water. Make sure the valve is set to sealing position. Set the IP to Steam program at 1 minute. When cooking program ends (you’ll see L0:00) switch the valve to venting position. Open the pot and take the steam basket out with oven mitts. It’ll be very hot! Pour out remaining water and return the inner pot to the Instant Pot. No need to rinse the inner pot.
  2. Add dry penne pasta to the pot. Add 4 cups of water and 1 teaspoon of salt. Close the lid and make sure the valve is set to sealing position. Select Manual and set it to cook for 5 minutes at high pressure. When the cooking ends, switch the valve to venting position. Release the remaining steam before opening the lid.
  3. Add in olive oil, parsley, Parmesan cheese and black pepper. Mix well and serve.

** you can also switch it up by using different types of seasonings **

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