Braised Chicken in Lemon-Basil Sauce
Braised chicken usually requires browning, then cooking for 45 minutes. Amazingly, you don’t need the skin for flavor or color when pressure cooking, and it takes just a fraction of the time. Serve with rice or orzo to soak up the lemony sauce. The directions below are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, about 3 1/2 lb., cut into parts and skin removed
- Salt, to taste
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 2 Tbs. minced shallots
- 1/3 cup dry white wine or dry vermouth
- 1/2 cup low-sodium chicken broth
- 1 1/2 tsp. grated lemon zest
- 1/4 cup fresh lemon juice
- 6 paper-thin lemon slices, seeds removed
- 1/3 cup chopped fresh basil