Main Dish Recipes

Sautéd Chicken with Roasted Red Pepper & Parmesan Sauce- Pressure Cooker Recipe-Keto Friendly

This sauce is absolutely the star of the dish! I’m looking forward to making it again and again and again… can you tell it’s that good? The sauce isn’t greesy or heavy, and compliments pasta as a side dish. The chicken breasts come out tender and juicy, you will savor every bite!

Ingredients

  • 3 large chicken breasts

  • 1 cup low sodium chicken broth

  • 8 ounces roasted red peppers, diced

  • 1/2 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 1 tspn minced garlic

  • Salt+ black pepper

  • 3 tbsp olive oil

Directions

  1. Trim the chicken breasts of any fat and season them with light salt and black pepper

  2. Using a frying pan, heat the oil and sauté the chicken breasts on both sides for about 3 minutes per side, seconds before you transfer the chicken into the pressure cooker, add the minced garlic to the pan to give it a quick roast and enhance the flavors

  3. While the chicken is sauteing, pour the chicken broth into the pressure cooker.

  4. Add the chicken and garlic into the pressure cooker and cook it on the ‘rice/risotto’ setting. Adjust the time to 13 minutes.

  5. Once the chicken is done, use the same pan you sautéd the chicken in from earlier, to melt together the heavy cream and parmasan cheese. Don’t let it boil, simply let it melt into a sauce.

  6. Pour the mixture into the pressure cooker and add the diced roasted red peppers.

  7. Stir, serve, and enjoy!

The steamed broccoli tastes surprisingly delicious dipped in the sauce!

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