Prep 10 mins
Cook 32 mins
Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds.
- 6 chicken breast halves
- 118.29 ml all-purpose flour
- 59.14 ml olive oil
- 4 shallots
- 3 garlic cloves, crushed
- 177.44 ml chicken broth
- 78.07 ml fresh lemon juice
- 14.79 ml sherry wine
- 9.85 ml salt
- 1.23 ml white pepper
- 4.92 ml dried basil
- 236.59 ml pimento stuffed olive, minced
- 59.14 ml sour cream
- 14.79 ml potato starch or 14.79 ml flour
- 59.14 ml fresh parmesan cheese (1 ounce) or 59.14 ml fontinella cheese, grated
- 1 lemon, thinly sliced, to garnish
- Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).
- In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.
- Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.
- Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.
- Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.
- Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
- Makes 6 servings.
I love using my pressure cooker and this recipe is a perfect reason why. I used white wine for the sherry and garlic jalapeno stuffed olives. I was impressed that the breading on the chicken stayed perfectly intact after cooker! I served over a wild rice blend and with a side a peas. THANKS for telling the book's author! I just ordered myself a copy. Roxygirl
I made this 3 times so far. Fantastic dish lots of prep time. Way more than ten min.
I made this recipe as directed using thin boneless, skinless chicken breasts. It was fantastic. The sauce was flavorful without being overpowering, and the chicken was juicy and delicious. I cut cooking time down to 7 minutes as I was using thinner breasts. I will definately be making this again!