Chicken Lazone
6 servings, american, Barbara Schieving, butter, chicken broth, chicken tenders, chili powder, contributed, cook 3 min, cornstarch, easy, garlic powder, heavy cream, less than 15 min, low carb, main course, oil, onion powder, paprika, parsley, pepper, prep 10 min, pressure cook, salt, spaghetti, water
Ingreadient
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds chicken tenders
- 2 tablespoons butter
- 2 tablespoons oil
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons Water
- 2 cups heavy cream
- 2 tablespoons parsley
- 10-12 ounces spaghetti
Direction
- In a mixing bowl, combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add chicken and toss with your hands to coat the chicken with spices.
- Select Sauté and preheat the Instant Pot. When hot, add the butter and oil and stir until butter is melted. Briefly sauté the chicken a few pieces at a time on both sides and remove to a plate.
- When all the chicken has been sautéed. Add the chicken broth and chicken to the pot.
- Lock the lid in place. Select Manual and adjust to high pressure. Adjust cooking time to 3 minutes. When time beeps, do a quick release to release the pressure.
- In a small bowl, dissolve cornstarch in water. Push chicken to one side of the pot and add cornstarch mixture and stir to combine.
- Select Sauté and stir constantly until sauce thickens. Turn off pressure cooker and gradually stir in heavy cream.
- Serve chicken and sauce over spaghetti sprinkled with parsley. Enjoy!
