Poulet Français

Oh, yes. This one is a keeper!

Another IP wonder! More garlic than I’ve ever used in just one dish and lots of Herbes de Provence. So yummy!

Served w/ lemon rice pilaf and steamed broccoli.

TIP: When I’m serving this by itself (rather than on a small bed of rice or pasta), I like to make a slurry of 1 Tbsp of arrowroot + 1 Tbsp of cold water, then whisk into the sauce at the end of the recipe to make it thick enough to *stick* to the chicken.

Poulet Français Recipe

Ingredients

• 135 g (9 Tbsp) minced garlic (divided)
• 2 Tbsp extra virgin olive oil
• 15 g (1 Tbsp) Dijon mustard
• 1 Tbsp apple cider vinegar
• 2 tsp Herbes de Provence
• 1 tsp ground black pepper
• 2.4 g (1/2 tsp) kosher salt
• 1 lb boneless, skinless chicken breast
• 28 g (2 Tbsp) butter
• 1/4 cup water
• 1/4 cup heavy whipping cream

Directions

1. In a large glass or ceramic bowl, whisk together marinade: 15 g (1 Tbsp) minced garlic, 2 Tbsp extra virgin olive oil, 15 g (1 Tbsp) Dijon mustard, 1 Tbsp apple cider vinegar, 2 tsp Herbes de Provence, 1 tsp ground black pepper, and 2.4 g (1/2 tsp) kosher salt.
2. Add 1 lb boneless skinless chicken breast and stir to coat chicken in marinade – then cover and marinate in fridge for 30 mins.
3. Set Instant Pot (IP) to SAUTÉ – NORMAL.
4. Add 28 g (2 Tbsp) butter to IP’s inner pot, and melt.
5. Add remaining 120 g (8 Tbsp) minced garlic and sauté 90 secs.
6. Add marinated chicken, dripping excess marinade over marinade bowl, and reserving marinade for later in the cooking process.
7. Cook chicken until lightly browned on one side, about 3 mins.
8. Add 1/4 cup water to remaining marinade to make sauce.
9. Flip chicken, then select CANCEL.
10. Pour sauce over chicken.
11. Select PRESSURE COOK (or MANUAL) for 5 mins.
12. When the cooking cycle completes, allow a natural release (NR) for 10 mins, then do a quick release (QR), setting to VENT, to release any remaining pressure, then select CANCEL.
13. Transfer cooked chicken to a plate and keep warm. I keep mine in the microwave.
14. Set IP to SAUTÉ – NORMAL.
15. Add 1/4 cup heavy whipping cream and sauté, whisking frequently, until sauce thickens to desired consistency.
16. Plate chicken and spoon sauce over it.

Nutrition Facts
Servings: 4
Amount per serving
Calories	666
% Daily Value*
Total Fat 24.4g	31%
Saturated Fat 8.1g	41%
Cholesterol 296mg	99%
Sodium 5356mg	233%
Total Carbohydrate 4.9g	2%
Dietary Fiber 0.4g	1%
Total Sugars 0.2g
Protein 105.2g
Vitamin D 12mcg	59%
Calcium 117mg	9%
Iron 3mg	18%
Potassium 73mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #Keto #LowCarb #InstantPot