Ingredients
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1-3 Tbsp. olive or vegetable 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 tsp. Italian seasoning
- 1/2 tsp. salt, opt.
- 1/4 tsp. pepper
- 4 1/2 tsp. cornstarch
- 3 Tbsp. cold water
Directions
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. Bring cooker to full pressure over high heat. Reduce heat to medium high and cook for 8 minutes. Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken; keep warm. Measure pan juices; return 1 1/2 cup 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.
By Robin from Washington, IA
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