Tender Lemon Chicken


  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1-3 Tbsp. olive or vegetable oil
  • 4 bone-in chicken breast halves, skin removed
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  • 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


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 and 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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