Ingredients
Method
- Take the bacon and cut the strips into small bite-sized pieces. Add it to your iron skillet along with the minced garlic and cook. Drain on a paper towel and set it aside.
- Combine the flour, salt and pepper in a shallow pan.
- Cut the chicken into thin cutlets and dredge the chicken lightly in the flour mixture on both sides.
- Place the chicken in the Instant Pot along with the bone broth. Cook on high pressure for 20 minutes.
- Meanwhile, add the bone broth, and butter to the iron skillet. Cook until bubbly on medium heat.
- Next, add the heavy cream and stir together with the bone broth. Cook on low heat. Do not let the cream boil.
- Add the bacon and garlic back to the skillet. Stir together.
- Once the chicken is finished cooking, add it to the sauce mixture. Cove the sauce over the chicken.
- Now, sprinkle freshly grated parmesan cheese on top. Bake in the oven at 325 for about 10-15 minutes.
- Once the dish is nice and bubbly and the chicken is lightly browned, it's done.
Notes
If you choose, cook the chicken in the iron skillet but I just find that chicken is so much moister in the Instant Pot.
This dish is a great base and you can add several other ingredients to give it some variety:
Spinach, Brussel Sprouts, Broccoli, Asparagus, Mushrooms, Sun-Dried Tomatoes
**Serve this on top of your favorite pasta or rice.