Lemon Chicken

By JimMac

Ingredients

• 4 boneless, skinless chicken breasts
• Zatarains’s Creole Seasoning or other preferred seasoning
• 1 to 3 tablespoons olive or vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3/4 cup chopped flat leaf parsley
• 1/2 cup chopped celery, with leaves
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
• 1-1/4 cups chicken broth
• 1/4 cup lemon juice
• 4-1/2 teaspooons cornstarch
• 3 tablespoons water
• (or, use potato flakes as thickener)

Details

Servings 6

Preparation

Step 1

Season the chicken breasts. Put oil in the pressure cooker and heat in the BROWN setting. Brown the breasts on both sides. Remove the breasts and drain.

Add the onion, garlic, parsley, celery, Italian seasoning, salt, and pepper to the pot. Stir and simmer until onions begin to soften.

Add chicken broth and lemon juice and stir. Return chicken to pressure cooker - coat with liquid in the pot.

Cook at 15 psi for 8 minutes. Do a quick pressure release.

Remove chicken to serving dish and tent.

Put the pressure cooker on the BROWN setting. Thicken the sauce, in the pressure cooker, using the cornstarch/water mixture or potato flakes. Pour the sauce over the chicken and serve.

This dish is delicious served with rice, cooked with chicken broth.