Tender Lemon Chicken
Source of Recipe
Lee Bremson
List of Ingredients
1 medium onion -- chopped
4 garlic cloves -- minced
1 tablespoon olive oil -- (1-3)
or vegetable 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 waterRecipe
In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside. Brown the chicken, a few pieces at a 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. 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. Measure pan juices; 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.
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