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Ingredients
- 6 chicken breasts (vary recipe accordingly with fewer breasts)
- 1/2 cup all purpose flower
- 1/4 cup virgin olive oil
- 4 green onions minced
- 3 garlic cloves crushed
- 3/4 cup chicken stock or broth
- 1/3 cup lemon juice
- 1 tbls red wine
- 1 tbls salt
- 1/4 tsp pepper
- 1 tsp dried basil
- 1 cup pimento stuffed olives minced
- 1/4 cup sour cream
- 1 tbls flour
- 1/4 cup grated parmesan cheese
Details
Preparation time 5mins
Cooking time 12mins
Preparation
Step 1
Lightly dust chicken pieces with flour. Heat oil in the cooker and add breasts 2 at a time and brown on all sides. Remove and set aside.
Add green onions and garlic, and sauté in oil, scraping bottom of pan to loosen browned particles remaining from the chicken. Stir in stock, lemon juice, red wine, salt, pepper, basil and olives. Mix well. Add chicken. Close lid and cook in cooker for 10 minutes on medium high heat.
Release pressure and open lid. Transfer chicken to plate and keep liquid in pot. Whisk sour cream and flour together. Stir into cooking liquid and cook over medium high heat, stirring constantly. Spoon sauce over chicken and sprinkle with cheese.
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