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Tender Lemon Chicken Recipe

Tender Lemon Chicken Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside.
  • 2. 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.
  • 3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should 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.
  • 4. 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.

Nutritional 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.

Reviews for Tender Lemon Chicken

Sort By :
MY REVIEW
Reviewed Jan. 9, 2014 Edited Dec. 29, 2015

"I used leeks instead of onion just to use them up. The liquid didn't quite reach the minimum fill line so I added 1/4 cup dry vermouth. This is a keeper. Had it with mashed potatoes, but pasta or rice as a side would be excellent, too."

MY REVIEW
Reviewed Jan. 7, 2013

"I did some modifications to this recipe and it turned out great. I used the white part of two leeks instead of onions. Instead of thickening with cornstarch, I used an immersion blender to made a delicious, thick sauce from the pan juices and veggies. Finally, I finished off the sauce with a bit of butter and cream."

MY REVIEW
Reviewed May. 28, 2009

"Can this be cooked on a regular skillet instead of  a pressure cooker if you do not have one??"

MY REVIEW
Reviewed May. 28, 2009

" "

MY REVIEW
Reviewed May. 27, 2009

"What if you don't have a pressure cooker...it be done in regular pan/skillet???"

MY REVIEW
Reviewed May. 22, 2009

"This sounds delicious. Can't wait to try it."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.