Tender Lemon Chicken
From: Taste of Home's, Quick Cooking, Collector's Edition 
 
Ready in 30 minutes or less 
 
You'll love the zesty flavor of this moist delicious chicken dish shared by Lee 
Bremson of Kansas City, Missouri. Using the pressure cooker cuts the cooking 
time in half of bone-in chicken breasts compared to those baked in the oven. 
 
1 medium  onion, chopped
4   garlic cloves, minced
1 to 3 Tbsp  olive or vegetable oil
4   bonein 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 tsp  Italian seasoning
1/2 tsp  salt, optional
1/4 tsp  pepper
4-1/2 tsp  cornstarch
3 Tbsp  cold water
 
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; 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. 
 
Nutritional Analysis: One serving {prepared with 1 tablespoon oil and low-sodium 
broth and without salt) equals 233 calories, 125 mg sodium, 67 mg cholesterol, 
10 g carbohydrate, 28 g protein, 9 g fat, 2 g fiber. Diabetic Exchanges: 3-1/2 
lean meat, 1 vegetable, 1/2 fat 
 
 
 
 
(ID: 79677) Mirror: rec.food.recipes: Sat, Jan 18, 2003


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