Instant Pot Lemon Tarragon Chicken Recipe

Instant Pot Lemon Tarragon Chicken Recipe
Hopefully you’ve discovered the convenience and speed of your Instant Pot. Quick meals in this wonder appliance are always possible, and they aren’t just the throw-together kind; they’re good meals worthy of company as well as special occasions for your family.

Since there was some beautiful tarragon still growing in my herb garden, I thought it would go well with lemon, chicken, and mushrooms. This Instant Pot Lemon Tarragon Chicken is the delicious result. As always, you can make Instant Pot recipes in the slow cooker instead if it’s more convenient, (half the liquid and no need to brown the chicken breasts if you don’t have time).

Make some rice in the rice cooker – start it before the chicken since it takes longer, and add a salad and crusty bread if you like, for a complete meal. This one is a keeper and it’s quite low in fat and calories so there’s no need to feel guilty if you happen to want seconds.

6 Servings

2 pounds boneless skinless chicken breast halves, trimmed and cut into six serving pieces
Salt and freshly ground black pepper

2 lemons
1 bunch fresh tarragon

1 pound fresh mushrooms, sliced
3 cups chicken broth

3 tablespoons cornstarch, dissolved in 1/2 cup water
  1. Spray the pan of the Instant Pot with non-stick spray (or add a tablespoon of butter instead); turn the pot to sauté.
  2. Sprinkle the chicken pieces liberally with pepper; brown the pieces quickly in the pot and turn off the pot
  3. Remove the lemon peel from the lemons using a vegetable peeler; add the peel to the chicken.
  4. With a sharp knife, cut off the white pith and discard. Slice the lemons and add them to the pot along with the tarragon.
  5. Arrange the mushrooms on top of the tarragon and pour the chicken broth over.
  6. Cover the pot, set the valve to sealing, and set the pot to manual for 8 minutes.
  7. When the cycle is finished, release the pressure.
  8. Remove the chicken pieces to a serving platter, strain the juices, and remove the tarragon.
  9. Place the juices back into the pot, set the pot to sauté, and bring to a boil.
  10. Mix the water and cornstarch; whisk into the juices, and let cook until thickened. Serve with Rice.

Amount Per Serving
Calories 286 Calories from Fat 93
Percent Total Calories From: Fat 33% Protein 54% Carb. 14%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 102 mg
Sodium 819 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 0 g
Protein 39 g

Vitamin A 3% Vitamin C 21% Calcium 0% Iron 13%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.