INGREDIENTS:
3 pounds of chicken (3 breasts, about 1 pound each)
6 oz shredded Swiss cheese
9 ounces diced ham (I like Hillshire Farms brown sugar deli ham)
1/2 cup all-purpose flour (for dredging)
2 Tbs paprika
1/2 cup butter (unsalted)
3 cups white grape juice
2 Tbs plus 1 tsp chicken bouillon granules (or 3 Tbs Better Than Bouillion)
1/4 cup flour (for thickening)
2 and 1/2 cups half and half (or whole milk)
12 oz frozen peas
DIRECTIONS
Turn the IP on to Saute. Melt the butter. Add the floured chicken and saute for 5 to 8 minutes, as the chicken gets a little brown.
Mix the grape juice and bouillion well; I usually do it in a measuring cup with a tiny whisk or a fork. Add into the pot. Seal it up and set for manual 30 minutes. Quick Reliease. Remove chicken, shred. Toss it back in the pot.
Mix 1/2 cup flour and 2 Tbs paprika in a bowl. Trim any gross stuff off the chicken. Put the chicken in a gallon zip lock bag. Add the flour, zip it up, and shake it well until it is all covered.
Turn the IP on to Saute. Melt the butter. Add the floured chicken and saute for 5 to 8 minutes, as the chicken gets a little brown.
Mix the grape juice and bouillion well; I usually do it in a measuring cup with a tiny whisk or a fork. Add into the pot. Seal it up and set for manual 30 minutes. Quick Reliease. Remove chicken, shred. Toss it back in the pot.
Turn on saute setting.
Mix 1/4 cup flour with the half and half very well. Add into pot and simmer until it bubbles and starts to thicken.
While it is warming, shred the cheese and dice the ham.
Add in the cheese and the diced ham. Mix thoroughly and warm all the way through. Turn off pot. Toss in peas, let them cook just a few minutes. Serve over rice or mashed potatoes!!
Add additional salt or pepper as needed to your plate, to taste.
Add additional salt or pepper as needed to your plate, to taste.