Do you know how I love that herb spreadable herb cheese
stuff like that.
French herb cheese stuff.
I love it
in a lot of my dishes. Boursin
Boursin, I love it.
You can make your own.
I'm gonna show you how really quickly to do this.
You, I take a brick of cream cheese and a stick of butter.
I usually use salted.
I'm gonna add some garlic powder,
some dried dill weed, some black pepper, dried basil,
a few different things in here.
It's linked in there, as well as about two tablespoons
of a Parmesan,
and some about a clove and a half of some garlic.
It's so easy.
You literally just take a spatula
and just mix it up for a little bit.
And you're going to have the most amazing,
you can pop this in the fridge, use it on crackers,
use it in your food ,whatever you want.
Today, we are making champagne chicken.
So we're gonna start
by literally just taking some thin chicken cutlets,
you know, like a chicken breast that's sliced
into about a quarter of inch thick
dredge it in a flower mixture.
Just with a little bit of garlic powder,
salt and pepper in there at the same time,
then we'll go to our instant pots,
and I have some oil heated,
and I'm going to just literally kind of flash sear it,
give it a little bit of some brownness.
I already did a whole other batch of chicken.
Yeah, give it some color, right?
Give it a little bit of color. Yeah, exactly,
but it doesn't have to be fully cooked right now.
It's gonna happen when it, you pressure cook to all that.
So I'm gonna speed this along and I'm gonna take this out
and it's gonna join its wonderful siblings on this plate,
you see that?
All pretty, lovely.
We're gonna let this sit over here for a little bit.
And now we're gonna go back to our pot
and we're gonna start sauteing some veggies.
I'm gonna add in a couple of large shallots,
my favorite type of onion
right in the pot in that oil, the garlic, the butter
the shallots were just getting that going,
that's all I gotta do.
Now, if you wanna add some mushrooms, go for it.
I love mushrooms in this dish.
I'm adding a whole pound of them and I'm just
have baby bella sliced mushrooms,
use white mushrooms, whatever.
Just saute them in there for a little bit.
I would normally do this for about three to five minutes
until the onion starts to brown and sweat a little bit.
Now comes the key ingredient,
our champagne
a half a cup right in the pot,
and we have a little bit left.
So what I'm gonna do now
is I'm going to deglaze the bottom of my pot,
and if not it might have got stuck on there,
it's stainless steel
So I'm just gonna quickly deglaze.
And by the way,
if you don't want alcohol in your food
you can always add in like, you know
a little bit of extra bottle.
We're gonna add three quarters of a cup
of chicken broth to the pot,
and a teaspoon each of oregano and Italian seasoning.
Give that a quick stir,
stir that around and now in there,
and I'm gonna take my chicken,
I am going to,
I would normally say nestle it in but whatever,
that's fine.
Just slide it right in there.
That's totally fine.
Cherry or grape tomatoes, a little pint,
and then top it off with about five to eight
ounces of baby spinach.
Seal the lid and now we're gonna pressure cook it
literally Rachel for five minutes
hit the pressure cook button, five minutes.
That's it.
So now let's go back to the instant pot we're done
with our delicious champagne chicken
picking that lid right off.
All right, it gets a little steamy in there.
And now I'm gonna take some tongs.
I'm gonna remove my delicious chicken.
You can scrap the spinach off to the side, all right?
Just put your chicken in a serving dish.
It's okay If some of the veggies make it in there with it,
this chicken, by the way is beyond tender right now.
You're not gonna need a knife to eat this.
It's like almost falling apart
you see this? it's falling apart.
with the tongs.
Okay, now we're gonna turn this
into the most amazing creamy champagney sauce ever.
First thing you gotta do,
I've said this before,
you gotta make a little bit of a corn starch slurry
'cause a slurry will always thicken in a hurry.
And I'm going to add it a
equal parts with the cornstarch,
one and a half tablespoons,
and then one and a half tablespoons of water.
Mix it together.
It's gonna go from like a consistent
(indistinct)
that's kind of, exactly from thick to kind of smooth.
And then I'm just going to literally add this
into my pot here.
I wish I just put on saute to heat it up a little bit,
stir it in and it's gonna thicken things up just a bit.
Perfect.
And now my dairy touches and then we're gonna be done.
I'm adding in about a cup of a Parmigiano Reggiano.
Yes, Parmigiano Reggiano.
Yes I'm adding in about a third
of a cup of a heavy cream again, comfort food.
And then we're gonna add of course that Boursin,
that cheese that we added in,
as well as about two teaspoons of season salt,
you don't have to add,
I mean of course the Parmigian has enough to it,
but I've made just enough to say
I like a little bit of extra salt in it,
I don't ever like an over salted dish.
It's fantastic.
You just stir this Rachel at this point,
look at the sauce we have going on,
look at that sauce.
I'm gonna put it all over my chicken,
just laddle and by the way Rachel,
you're gonna have so much extra sauce,
because, you know, why not?
Just keep the sauce because you can use it over rice,
over pasta, whatever you wanna do.
This simple comfort
step by step Instant Pot Cookbook
is going to be yet another one,
international bestseller
I guarantee you of that.
It is available April 12th.
You can of course pre-order it right this minute.
(upbeat music)