4 – 5 skinless boneless, chicken breasts
½ cup all-purpose flour ,for dredging
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons butter
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- Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half or buy them thinly sliced.
- Put the flour in a shallow platter and season with a fair amount of salt and pepper and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Turn the Instant Pot ON and select “saute” mode, adjust heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 – 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep warm. Repeat with the rest of the chicken breasts.
For Full Instruction: mommyshomecooking.com
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