Dredge (coat) the chicken in flour mixture and set aside.

Hit 'Sauté' on the Instant Pot and 'Adjust' to the 'More' setting. Add the olive oil and let it heat for 3 minutes.

Add the chicken in batches and lightly brown for about 2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned.

Then, add the butter to the pot and deglaze (scrape) the bottom of any flour remnants. Add the shallots and garlic and stir for 2 minutes and then add the mushrooms and cook/stir for another 2 minutes.

Now, add the champagne (or prosecco), chicken broth, Italian seasoning and oregano. Stir and then add the chicken back to the pot. Top off with the cherry tomatoes and the spinach but do not stir these! Just let it rest on top.

Secure the lid, hit 'Keep Warm/Cancel' and then hit 'Manual' or 'Pressure Cook' High Pressure for 5 minutes.

Quick release when done. Using tongs, remove the chicken to a serving dish, but leave sauce in the pot, and hit 'Keep Warm/Cancel' and then hit 'Sauté' again to bring the pot to a bubble.

Pour in the cornstarch slurry to the mixture right away and stir/whisk in VERY well, scraping the bottom of the pan as the sauce will begin to bubble and thicken very quickly.

Let it bubble for 1 minute while stirring constantly and then turn the pot off.

Lastly, add in Boursin (or cream cheese) and stir until well combined for about a minute or two. Then add in the cream and whisk in the grated parmesan in batches.

Taste it - if you find you want it a bit more savory, stir in the optional seasoned salt now. Ladle the sauce over the chicken in the serving dish.

Serve on its own or over pasta, spaghetti squash, rice and/or vegetables.