Chicken with Rosemary butter sauce.

Chicken breast is lower in fat than dark meat chicken.

4 half chicken breasts **

2T butter
1/4 cup mushrooms
1/2 cup chicken stock
1/2 cup milk
1/2 tsp rosemary

1. Place chicken breasts in insta pot on rack..  add 1-1/2 cup water.  Place lid on  insta pot and turn lever to seal.   Push the poultry button.  
2. When done, check the chicken to be sure it is fully cooked.   180 degrees and no longer pink. 
3. Sauté mushrooms in 1T butter.  
4. Remove from pan when done
5. Deglaze the pan with the chicken stock 
6. Add milk and heat through. 
7. Place chicken breasts and mushrooms back in pan.  
8. Add rosemary and remaining butter.   
9. Serve with rice and a vegetable or salad. 

** OR THREE FOR THE PROVERBIAL  FAMILY OF FOUR ( 2 adults and 2 school age chldren )

If you don't have a insta pot , you can poach the chickens in a microwave or cook them on the stove.  

I used less chicken because there are only three of us and granddaughter is a little eater.   I needed to thicken the sauce a little with some cream soup base slurry.