Total TimePrep/Total Time: 30 min.
- 4 bone-in chicken breast halves, skin removed (8 ounces each)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon pepper
- 2 tablespoons honey
- In a pressure cooker, brown chicken breasts in oil in batches. Set chicken aside. Saute onion in the drippings until tender. Stir in the broth, mustard and pepper. Return chicken to the pan. Close cover securely according to manufacturer's directions.
- 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 or release of steam; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm.
- Stir honey into sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Serve with chicken.
Nutrition Facts1 each: 314 calories, 11g fat (2g saturated fat), 103mg cholesterol, 433mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.
Jun 28, 2016
This was a good recipe to try in my new Instant Pot. Hubby didn't like the sauce at all, and I had to add some things to make it better.
Sep 25, 2012
I only gave it four stars because I monkeyed with the recipe, but it was quite tasty. I don't have a pressure cooker either, and made only two boneless, skinless breast halves, browning on both sides in a 10" fry pan on the stove top. Since someone said it was tasteless, thought I would add 2 teaspoons curry powder to the sauce. After pouring it over the chicken, brought it to a boil and then turned it down to a simmer for 30 minutes. Served it with brown rice and a salad. It was quite tasty. I used only 1/2 cup homemade chicken broth, so I will add 1/2" teaspoon salt next time. Thickened the sauce with 1 tablespoon cornstarch, since there was still a lot of liquid and didn't want to take the time to reduce it.
Jun 4, 2011
This was convenient and tasted pretty good, but just didn't have that wow factor I was hoping for.
Mar 16, 2011
I don't have a pressure cooker, but started this on the stovetop in an oven-safe skillet, then covered and baked at about 425. Once chicken was done, I reduced the sauce on the stovetop, and it turned out great- husband loved it!
Feb 28, 2011
I didn't use a pressure cooker; baked it instead at 350 for about 40 minutes. Used boneless, skinless chicken breasts; cut in half so they are thinner. I should have used less liquid, but I didn't and it turned out rather soggy. Interesting taste, but we've had better.
Feb 17, 2011
This was so easy and delicious! Both my husband and I loved it - and better yet, I had all the ingredients on hand.