Chicken Breast with Oranges, Peppers and Basil
- 1 tbsp. olive oil
- 6 boneless skinless chicken breasts
- salt and freshly ground black pepper
- 3 red bell peppers, sliced
- garlic to taste
- 1 tsp. dried basil
- 1 1/2 cups orange juice
- 1/2 cup chicken stock
- 3 tbsps. butter
- 3 oranges peeled and segmented
- fresh basil (optional for garnish)
Pre-heat the pressure cooker using the BROWN setting.
Add the olive oil and brown the chicken breasts, seasoning with salt and pepper. Remove the browned chicken to a plate and set aside.
Add the peppers, garlic and dried basil to the cooker and cook for a minute or two. Return the chicken breasts to the cooker and pour in the orange juice and chicken stock. Lock the lid in place.
Pressure cook on HIGH for 8 mins.
Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
Add the butter to the cooker and stir it into the sauce to melt. Season to taste with salt and pepper and toss in the orange segments. Serve over rice or noodles and garnish with fresh basil.