Garlic + Herb Insant Pot Chicken
Serving size: 14 oz smoothie bowl
4 4oz chicken breasts (fresh or thawed)
3 Tbsp organic butter
1/2 cup chopped white onion
1 tsp granulated garlic powder
1 Tbsp dried parsley flakes
2 Tbsp fresh rosemary sprigs
1/4 cup cooking sherry or white wine
1/2 cup organic canned cream of mushroom soup
Salt + pepper to taste
Spray inside of instant pot with non stick spray
Place all ingredients into instant pot.
Set to manual high and cook for 10-12 minutes or until chicken is done. Serve over brown rice.
If you don’t have an instant pot, this dish can also be made in the crockpot! Repeat the same steps as above, then just set your crockpot on high for 3-4 hours!
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