Reheat in the microwave or by using the pot-in-pot method. Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.You may want to double the sauce ingredients! Serve it alongside a side of asparagus, green beans or salad. This chicken and sauce tastes really amazing over rice, quinoa, or with a side of pita bread.If you don’t have the option of cooking on low pressure you can use a 1 minute pressure cook time on high pressure with a 10 minute natural pressure release.If the sauce needs to be thickened make a cornstarch slurry and stir it in on the sauté setting. Stir in the cream and Romano cheese and spinach, if using.Pressure cook on low pressure: usually I use high pressure but the chicken is already partially cooked and it stays more tender on low pressure.Add in the garlic, lemon zest and the chicken pieces. Deglaze the pot: Pour in the lemon juice and broth and scrape bottom of pot so that nothing is sticking.Sauté onions: Add in the onions and sauté for 2-3 minutes.Lightly brown the chicken tenders: season the chicken well and brown for a couple minutes on each side in oil on the sauté setting. Move chicken out of pot.Spinach–this is optional but I like the color it adds.Pecorino Romano cheese–or shredded parmesan cheese.Cornstarch–to thicken the sauce, if needed.Heavy cream–or evaporated milk or half and half.Chicken broth–or water and Better than Bouillon chicken base.Fresh lemon juice–fresh is best but you can also use bottled.Smoked paprika–I like to buy this in the bulk section at Winco.Chicken tenderloins–or chicken breasts sliced into the size of tenders.I loved how the chicken tenders were well seasoned and super tender. This chicken and sauce are so good you’ll be slurping it off your plate! The lemon juice and zest give it bright flavor and the cheese and cream make it so satisfying.
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