Yield: 6 main dish
|1½ pounds||Chicken; skinless boneless chicken breast -=OR=- / thighs|
|10 mediums||Cloves garlic;|
|½ teaspoon||Lemon-pepper seasoning;|
|½ cup||Chicken broth -=OR=- chicken stock|
|4 cups||Broccoli flowerts;|
|2 tablespoons||Fresh basil; snipped -=OR=-|
|1 teaspoon||Dried basil; crushed|
|1 tablespoon||Walnuts; chopped -=OR=- pecans or almonds toasted|
|Red sweet pepper strips; (optional)|
Rinse chicken and put dry. In a 4 - 6 quart pressure cooker combine chicken, garlic, lemon-pepper seasoning, chicken broth or stock, and wine.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 8 minutes.
Quick-release the pressure. Carefully remove lid. Transfer chicken to a serving platter; keep warm.
Add the broccoli and basil to the cooker. Bring to boiling, reduce heat. Loosely cover (DO NOT LOCK LID) and simmer for 5 to 7 minutes or till broccoli is crisp-tender. With slotted spoon remove broccoli to serving platter.
In a small mixing bowl stir together cornstarch and water; add to cooker. Cook and stir till thickened and bubbly. Spoon over chicken and broccoli. Sprinkle with nuts. If desired, garnish with sweet pepper strips. Makes 6 main-dish servings.
Source: BHG Pressure Cooker Cookbook by WHOM! Brought to you and yours via Nancy O'Brion and her Clan.
Submitted By NANCY O'BRION On 12-31-95