Garlic Chicken with Sun Dried Tomatoes (pressure cooker)

Garlic Chicken with Sun Dried Tomatoes

2 lbs. fresh chicken breasts, sliced across the breast so they are thin, and cut into serving sizes
2 cloves garlic
3 tbs. oil
1/2  tsp. salt
2 tsp. Italian Seasoning
1/2 c. chicken broth (1/2 c water and 1/2 tsp. chicken bullion)
3/4 c. whipping cream
1 tsp. Lawry's season salt
1/2 c. fresh Parmesan, grated
1-2 c. fresh spinach, chopped
1/2 c. sun dried tomatoes, chopped

Put the chicken in a Ziploc baggie and pound with a meat tenderizer.  Mix together the oil, garlic, salt, and Italian Seasoning and rub it all over the chicken. If your electric pressure cooker has the saute feature, turn it on and wait a few minutes for it to heat up.  Brown the chicken pieces on both sides.  When they are browned, add in the chicken broth and scrape the pieces off the bottom of the pan.  Set the pressure cooker to high pressure and cook 4 minutes.  Do a quick release once done.

Open pressure cooker and add in the cream and the seasoning salt.  Turn the pressure cooker back on to Saute.  Stir together well and let the cream reduce by half, about 5 minutes.  Add in the Parmesan cheese and stir until it's melted.  Add in the spinach and tomatoes and let it simmer for about 2 minutes.

Serve over your favorite pasta!