Margherita Chicken with Sundried Tomato Sauce
By :Kellyann Petrucci
Print Recipe
Marinate the chicken the night before and have dinner ready in no time tomorrow! The intense flavor of the sundried tomatoes add a deep rich earthiness to this simple chicken dish.
Votes: 3
Rating: 3.67
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Sundried Tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon Pink Himalayan salt or Celtic salt
  • 1/4 teaspoon pepper freshly ground
  • 6 chicken breasts or thighs, boneless and skinless
  • 2 teaspoons butter or ghee
  • 1 cup chicken bone broth
  • 1/2 cup sundried tomatoes dried, not packed in oil
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon lemon zest
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Sundried Tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon Pink Himalayan salt or Celtic salt
  • 1/4 teaspoon pepper freshly ground
  • 6 chicken breasts or thighs, boneless and skinless
  • 2 teaspoons butter or ghee
  • 1 cup chicken bone broth
  • 1/2 cup sundried tomatoes dried, not packed in oil
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon lemon zest
Votes: 3
Rating: 3.67
Rate this recipe!
Instructions
  1. Whisk the vinegar, mustard, lemon juice, olive oil, garlic salt, and pepper in small bowl to blend.
  2. Combine the vinaigrette and chicken pieces in a large food storage plastic bag and toss to coat.
  3. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  4. Set your Instant Pot to the sauté setting. When display reads "hot", melt the butter/ghee and lightly brown the chicken breasts.
  5. Remove from the cooker and deglaze the pan with the chicken bone broth.
  6. Add the sundried tomatoes, parsley, and lemon zest and return the chicken to the Instant Pot.
  7. Using the Manual setting, adjust to high pressure, and cook for 8 minutes. When time is up, allow pressure to naturally release. Serve and enjoy!
  8. Serving Suggestions: Serve over wilted lettuce, spiralized zucchini, or spaghetti squash for healthy and paleo options
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