44 ounceskinless boneless chicken thighstrimmed of fat
1/4tspeach salt and pepper
1/2lemon, juiced
2tspdijon mustardplus extra for serving
1clovefresh garlic, pressed or minced
1cupchicken brothif using pressure cooker
Side Salad
5ozbaby arugula
1cupgrape tomatoes, halved
1tbspbalsamic vinegar
1/4cupchopped red onion
Instructions
Stove Top
Sprinkle chicken with salt & pepper. Combine chicken with lemon juice, garlic and dijon mustard. Toss to coat and set aside for about 5 minutes.
Heat a non-stick grill pan over medium high heat. Add chicken and grill about 5 minutes per side or until done.
If making salad - place chicken on a cutting board and cut into smaller pieces.
Toss with arugula, tomatoes, red onion and vinegar. Serve.
Pressure Cooker
Sprinkle chicken with salt & pepper. Combine chicken with lemon juice, garlic and dijon mustard. Toss to coat and set aside for about 5 minutes.
Put cooker on saute mode (if available) and spray with cooking spray or olive oil. When ready, add chicken thighs and saute for 3 minutes per side. This step may need to be done in two batches to not overcrowd the cooker. Remove chicken. Add 1 chicken broth and scrape the bits from the bottom of the cooker.
Add chicken back to cooker, close the lid and the venting valve. Select 'poultry' mode for 5 minutes.
When the cooker beeps to indicate 10 minutes is completed, leave the vessel and allow the cooker to natural release steam for approximately 6-8 minutes. Then move the steam valve open, staying clear of the valve. When the handle easily lifts, it is safe to open. Even so, hold face back and remove lid slowly.
Test the temperature of the chicken to ensure it has been cooked to 165F. If making salad - place chicken on a cutting board and cut into smaller pieces.
Toss with arugula, tomatoes, red onion and vinegar. Serve.