Name: Margherita Chicken with Sundried Tomato Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 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

Margherita Chicken with Sundried Tomato Sauce

By :Kellyann Petrucci

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.

Course

Main Course

Cuisine

Italian

Difficulty

Easy

Browse Category

Poultry

Duration

15-30 min

Diet	Celiac, Gluten Free, Low Carb, Paleo

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

Diet	Celiac, Gluten Free, Low Carb, Paleo

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

Instructions

Whisk the vinegar, mustard, lemon juice, olive oil, garlic salt, and pepper in small bowl to blend.
Combine the vinaigrette and chicken pieces in a large food storage plastic bag and toss to coat.
Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Set your Instant Pot to the sauté setting. When display reads "hot", melt the butter/ghee and lightly brown the chicken breasts.
Remove from the cooker and deglaze the pan with the chicken bone broth.
Add the sundried tomatoes, parsley, and lemon zest and return the chicken to the Instant Pot.
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!
Serving Suggestions: Serve over wilted lettuce, spiralized zucchini, or spaghetti squash for healthy and paleo options

http://drkellyann.com/paleo-recipes

Kellyann Petrucci

Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.