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Chicken Bordon Bleu
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
5 servings
|
Ingredients
- 12 ounces cranberries fresh or frozen, rinsed
- 1 orange zested and juiced
- 1 honeycrisp apple peeled and chopped
- 1/2 cup apple cider
- 1/2 cup pure maple syrup
Ingredients
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Instructions
- Add all of the ingredients to the pressure cooker pot and stir well. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays while releasing the pressure, quickly turn the valve to the sealed position and wait 5 more minutes.
- Simmer for 2-3 minutes to thicken. Sauce will thicken further as it cools. Serve warm or can also be made up to a week in advance and stored in the fridge. Freezes very well.
Marci is the mother of one sweet little girl and two high energy twin boys. She’s married to her motorcycle dream man and together they are raising their family in a small town in Utah. She obtained a Masters Degree in Nursing from Graceland University and currently works as a Family Nurse Practitioner with an emphasis in pediatrics. She has a passion for health and wellness and enjoys teaching these skills to others. She also has a great excitement for cooking and enjoys experimenting with a variety of ingredients and ethnic foods. She is thrilled to be sharing these recipes in her first cookbook and alongside her sister Cami on “TIDBITS”. Other hobbies include motorcycle adventures with her husband, running, arts and crafts with her children, and gardening.
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We are not huge fans of maple syrup. Can this be left out without messing with the texture or sweetness?