Margherita Chicken with Sundried Tomato Sauce
15-30 min, 4 servings, balsamic vinegar, butter, celiac, chicken bone broth, chicken breasts, contributed, cook 15 min, dijon mustard, easy, garlic, gluten free, italian, Kellyann Petrucci, lemon juice, lemon zest, low carb, main course, olive oil, paleo, parsley, pepper, pink himalayan salt, prep 10 min, pressure cook, sundried tomatoes
Ingreadient
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 teaspoon Pink Himalayan salt
- 1/4 teaspoon pepper
- 6 chicken breasts
- 2 teaspoons butter
- 1 cup chicken bone broth
- 1/2 cup sundried tomatoes
- 1 tablespoon parsley
- 1 teaspoon lemon zest
Direction
- 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
