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Tender Lemon Chicken

Tender Lemon Chicken
You'll love the zesty flavor of this moist delicious chicken dish shared by Lee Bremson of Kansas City, Missouri. Using the pressure cooker cuts the cooking time in half of bone-in chicken breasts compared to those baked in the oven.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 to 3 tablespoons olive oil
  • 4 bone-in chicken breast halves, skin removed
  • 1 cup chicken broth
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 3/4 cup minced fresh parsley
  • 1/2 cup chopped celery with leaves
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons cornstarch
  • 3 tablespoons cold water

Directions

  • In a pressure cooker, saute onion and garlic in oil until tender;
  • remove with a slotted spoon and set aside.
  • Brown the chicken, a few pieces at time, in the cooker. Return onion
  • mixture and all chicken to pan. Add broth, water, lemon juice,
  • parsley, celery, Italian seasoning, salt if desired and pepper.
  • Close cover securely; place pressure regulator on vent pipe.
  • Bring cooker to full pressure over high heat. Reduce heat to
  • medium-high and cook for 8 minutes. (Pressure regulator should
© Taste of Home 2012

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Tender Lemon Chicken (continued)

Directions (continued)

  • maintain a slow steady rocking motion; adjust heat if needed.)
  • Immediately cool according to manufacturer's directions until
  • pressure is completely reduced. Remove chicken and keep warm.
  • Measure pan juice; return 1-1/2 cups to pan. Combine cornstarch and
  • cold water until smooth; stir into pan juices. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Serve over chicken.
  • Yield: 4 servings.
Nutrition Facts: One serving (prepared with 1 tablespoon oil and low-sodium broth and without salt) equals 233 calories, 9 g fat (0 saturated fat), 67 mg cholesterol, 125 mg sodium, 10 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012