4 garlic cloves, minced
1 to 3 tablespoons olive oil
4 bone-in or boneless chicken brest halves, skin removed (I prefer boneless chicken)
1 cup chicken broth
1/4 cup water
1/4 cup lemon juice
3/4 cup minced fresh parsley (2 tablespoons of dried parsley is fine also)
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 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. (if you have a weighted gauge with lbs select 10 lbs.)
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 juice; 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.
Yeild: 4 Servings.
** Note: You can use half thawed or even frozen chicken in this recipe. You can skip the browning of the chicken. Just put all ingredients in pressure pot. Add a few extra tablespoons of lemon juice and 1/4 cup extra water and pressure cook for 20 to 25 minutes.
I hope you enjoy this Lemon Chicken just as much as my family does.
~ Farm Girl
* Orginal recipe from Quick Cooking July/August 2000 magazine.
You will need to use one of these for this recipe: Pressure Cooker