Chicken Julienne

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Chicken Breast Boneless, Skinless

  Frozen, Cooked - Great Value

  16 oz or 448g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Lemon juice

  Raw

  2 tbsp or 30g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Almond milk

  Plain

  1 cup or 240g

• Parmesan cheese

  Grated

  1 cup or 100g

Directions

1. Add water and Better than Bouillon to Instant Pot.
2. Coat the chicken in the the kosher salt, pepper, paprika and garlic powder. Add the chicken into the Instant Pot. Add in the lemon juice and lemon zest.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
4. Turn Instant Pot to saute setting. In a glass measuring cup add melted butter and flour. Whisk until smooth. Whisk in the milk until smooth. Whisk the mixture into the Instant Pot to thicken the sauce. Cook until thickened. Turn off Instant Pot.
5. Recipe by: 365 Days of Slow and Pressure Cooking (source: https://www.365daysofcrockpot.com/instant-pot-chicken-julienne/?utm_source=convertkit&utm_medium=email&utm_campaign=Chicken+Julienne%20-%208590099#tasty-recipes-40783-jump-target)