Tender Lemon Chicken
Total TimePrep/Total Time: 30 min.
- 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
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside.
- Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
- Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.
Nutrition Facts1 chicken breast half with 1/3 cup gravy: 246 calories, 8g fat (2g saturated fat), 92mg cholesterol, 637mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.
May 10, 2016
This was ok, not a favorite and didn't wow anyone. Good to try but not a keeper.
Jan 9, 2014
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.
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.
Jul 6, 2009
No comment left
May 28, 2009
Can this be cooked on a regular skillet instead of a pressure cooker if you do not have one??
May 28, 2009
May 27, 2009
What if you don't have a pressure cooker...it be done in regular pan/skillet???
May 22, 2009
This sounds delicious. Can't wait to try it.