Average Rating: 4.25TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 to 3 tablespoons olive oil
- 4 bone-in 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 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4-1/2 teaspoons cornstarch
- 3 tablespoons cold water
Instructions
- 1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside.
- 2. Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
- 3. Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.
Nutrition Facts
1 chicken breast half with 1/3 cup gravy: 246 calories, 8g fat (2g saturated fat), 92mg cholesterol, 637mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 34g protein.
Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.
