Tender Lemon Chicken
You'll love the zesty flavor of this pressure cooker lemon chicken recipe. It cooks in half the time of oven-baked chicken breasts! —Lee Bremson, Kansas City, Missouri
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
- 1/4 teaspoon pepper
- 4-1/2 teaspoons cornstarch
- 3 tablespoons cold water
Reviews
This was ok, not a favorite and didn't wow anyone. Good to try but not a keeper.
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.
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.
Can this be cooked on a regular skillet instead of a pressure cooker if you do not have one??
What if you don't have a pressure cooker...it be done in regular pan/skillet???
This sounds delicious. Can't wait to try it.