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Pressure-Cooker Lemon Chicken with Basil

TOTAL TIME: Prep: 10 min. Cook: 10 min. YIELD: 4 servings.
No matter when I eat it, this tangy chicken dish always reminds me of summer meals with friends and family. The recipe produces a lot of lovely sauce; serve it as is or spoon it over some lightly herbed couscous. —Deborah Posey, Virginia Beach, Virginia

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 medium lemons
  • 1 bunch fresh basil leaves (3/4 ounce)
  • 2 cups chicken stock

Directions

  • 1. Place chicken in a 6-qt. electric pressure cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to pressure cooker.
  • 2. Tear basil leaves directly into pressure cooker; add chicken stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. If desired, stir in additional lemon zest and chopped basil. Serve with a slotted spoon.

Nutrition Facts

5 ounces cooked chicken: 200 calories, 4g fat (1g saturated fat), 94mg cholesterol, 337mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 37g protein. Diabetic Exchanges: 5 lean meat.

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