4 boneless, skinless chicken breasts

1 cup good chicken stock

Salt and black pepper

2 garlic cloves, peeled and smashed

1/2 stick butter (not margarine)

8 ounces sliced mushrooms

2 cups fresh spinach

1/2 cup dry white wine

1 cup heavy cream

1/3 cup grated Parmesan cheese

Liberally season the chicken breasts with salt and freshly ground black pepper and place them in the Instant Pot. Add the cup of chicken stock and the smashed garlic cloves. Place the lid on the cooker, remembering to set the valve to seal, and select the Manual setting. Cook for 10 minutes on high pressure.

When the cooker beeps, turn off the Instant Pot, and do a quick release to bring down the pressure. Remove the chicken breasts from the cooking pot, and set aside, keeping them warm. Pour out the chicken stock and save for another use if desired.

Select the saute function, and melt the butter in the cooking pot. Add the sliced mushrooms, and saute for approximately 5 minutes or until they start to soften. Add the white wine, and scrape to remove any browned goodies at the bottom of the pot. Add the fresh spinach, and continue to saute for a few minutes until the spinach wilts. Season with salt and black pepper to taste.

In a small bowl, combine the heavy cream and the grated Parmesan cheese. Add this to the cooking pot, and cook for a few minutes more until the sauce thickens to your desired consistency. Taste and season with additional salt and pepper if needed.

Serve sauce over poached chicken breasts.

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