Chicken with Creamy Mushroom Sauce cooks quickly in the Instant Dutch Oven. Fork tender chicken breasts braised in a white wine cream sauce with mushrooms. Elevated comfort food that the whole family will love!
Season chicken with salt, pepper, and lemon juice on both sides.
Preheat Instant Dutch Oven to saute. Add the butter and melt. Once melted saute or bathe the chicken in the butter on both sides to sear the meat. Once done remove to plate and set aside.
Add the mushrooms and shallots to the Dutch oven. Saute until softened.
Add in the white wine, and cook until the liquid is reduced by half.
Turn off the saute function. Add in the beef broth, heavy whipping cream and parsley. Return the chicken to the Dutch oven and cover with the lid.
Cook on Manual Mode 2 at 250-degrees for one hour.
During the last few minutes of cooking remove the lid and add the spinach to allow it to wilt.
Once the spinach is wilted combine the cornstarch and water. Set to saute. Stir in the cornstarch slurry until the desired consistency is reached. You may not use all of the slurry to do this.
Serve immediately, or store in an airtight container for up to one week. Reheat in microwave.
To freeze store in a freezer container for up to 4-6 months. Thaw in the refrigerator, and reheat in the microwave. If needed add a little milk or cream if the sauce is to thick.
Be sure not to burn the butter in the pan. The chicken breasts only really need to be bathed in butter. We are not looking for a brown crust per se.If you want to keep this closer to the original you can leave out the baby spinach.