Garlic chicken

Yield: 6 main dish

Measure Ingredient
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
2 teaspoons Cornstarch;
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

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