Ingredients
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4 to 6 Chicken
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Salt
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ground Black Pepper
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3 tbsp of Unsalted Butter
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1 tbsp of Olive Oil
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½ minced Onion
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¼ cup of White Wine
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½ cup of Chicken broth
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1½ tsp of Lemon Zest
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¼ cup of Lemon Juice
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1 sliced fresh Lemon
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1 cup of Kalamata Olives
Directions
Lemon chicken usually takes two hours or so to make, first browning it and then braising it. With a pressure pot, it’s ready in less than an hour.
Steps
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1
Done
|
Add kosher salt ground pepper to chicken pieces. |
|
2
Done
|
Add 1 tbsp. butter and oil to pressure pot. Brown meat in small batches, about two to three minutes each side. |
|
3
Done
|
Once chicken has browned, set aside. Add 1 tbsp. butter plus white wine and onions to pressure pot. Cook for two to three minutes till it reduces by a half. |
|
4
Done
|
Add chicken broth, olives, lemon slices, lemon juice and lemon zest to pressure pot. Place chicken back in, as well. |
|
5
Done
|
Cook on High setting for 15-20 minutes. Do quick release of initial pressure to release steam. Allow pressure to drop. Serve hot. |
