DREDGING CHICKEN RECIPES

Steps:

• Coat the chicken in the flour mixture and set aside.
• Place the olive oil and 1 tbsp of the butter in the Instant Pot. Hit Sauté and Adjust to the More or High setting and heat until the butter is melted.
• Working in batches, sear the chicken for 1 minute on each side until very lightly browned, remove the chicken with tongs, and set aside on a plate. Leave any excess oil in the pot for more flavor.
• Melt the remaining 3 tbsp of butter in the pot—no need to wipe out any oil or flour left behind. Add the shallot and garlic and sauté, scraping up any browned bits from the bottom of the pot, for 2 minutes, then add the mushrooms and sauté for another 2 minutes.
• Add the wine and give a final scrape to be sure the bottom of the pot is cleared. Add the chicken broth, then put the chicken back in the pot.
• Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
• Meanwhile, combine the cornstarch with 1 1/2 tbsp cold water to make a slurry. Set aside.
• Remove the chicken to a serving platter and set aside, but leave the sauce in the pot. Hit Keep Warm/Cancel and then hit Sauté again and Adjust to More or High.
• Once bubbling, immediately stir the cornstarch slurry into the sauce. Hit Keep Warm/Cancel to turn the pot off immediately.
• Pour the sauce over the chicken and serve.

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.