I started with the garlic and anchovy and then used chicken stock and heavy cream to form the base of the sauce (and the liquid we need in a pressure cooker to create the steam needed to build pressure). Then, egg yolks are whisked in to thicken the sauce – classically called a liaison – along with some Parmesan cheese to round it all out. The only thing left was the salad’s croutons, so a quick stovetop toasting of crumbled bread became the mixture that you can sprinkle on top and you have all the qualities of Caesar Salad. It turned out to be a delicious creamy sauce that I think you’ll love over pasta OR just on the chicken as it sits next to some romaine lettuce – a great low carb option.
Chicken breasts are the ‘go to’ for busy cooks – they cook up quickly and please most eaters. Pressure cookers are also the ‘go to’ for busy cooks – they cut the regular cooking time down to roughly one third. (If you’re reading this recipe and you’re a busy cook, you probably already know this and would just like to read the recipe!) The only challenge with chicken breasts is finding that fine line where they are perfectly cooked – not under-cooked ?, nor over-cooked ?. The trick to cooking a chicken breast perfectly in the pressure cooker is to cook it under pressure for a very short period of time and then let it sit in the turned off cooker while the pressure drops naturally. That will not only cook your chicken through perfectly, but also help to keep the chicken tender. Releasing the pressure manually (the quick-release method) tends to toughen meats, chicken included. (You can read more pressure cooking tips here.) So, you’ll see that this recipe has just 2 minutes of cooking time, but a natural pressure release. Because I know you’re in a hurry, let the pressure drop naturally for at least 10 minutes. THEN, you can let the remaining pressure out manually with the quick-release method. Remember, you need a little time to cook the pasta anyway. ?