SPANISH GOLD SAUTEED CHICKEN

Serves 4


1 tablespoon olive oil
1 cup orange Juice
1/2 teaspoon each: salt, lemon pepper seasoning, ground cumin
1/2 cup Rioja or other dry red wine
1/2 cup low sodium chicken broth
4 boneless chicken breast halves
2 tablespoons honey
1 medium leek, white part only, chopped
1 large plum tomato, seeded, diced
2 garlic cloves, minced
3 cups hot cooked rice
3 lemon slices, 1/4-inch thick
1/4 cup chopped fresh parsley
I 1/2 cup pitted prunes
Lemon slices, for garnish
1/3 cup pitted green olives, cut in half
2 tablespoons minced fresh or 2 teaspoons dried thyme


DIRECTIONS

  1. Heat olive oil in the pressure cooker over high heat. Combine salt, lemon pepper seasoning and cumin sprinkle over both sides of chicken breasts.
  2. Add chicken to pressure cooker and sauté on both sides, about 5 minutes. Transfer chicken to plate and keep warm. Reduce heat to medium-high. Add leek and garlic, cook and stir about 3 minutes. Add chicken, lemon slices, prunes, olives and thyme.
  3. Combine orange juice, wine, chicken broth and honey; pour over chicken.
  4. Close lid, bring to high pressure, then lower heat and cook for 25 minutes. Remove from heat and release the pressure with the cold-water release method. Remove lid, set cooker back on stove and stir in tomatoes. Turn heat on low and cook for approximately 2 more minutes, stirring frequently.
  5. Serve chicken mixture over rice. Sprinkle with parsley. Garnish with lemon slices.

Approximate Nutritional Information Per Serving
530 calories, 40g protein, 70g carbohydrates, 9g fat, 95mg cholesterol, 450mg sodium


Estimated Prep Time: 10 minutes
Estimated Cooking Time: 35 minutes
Total: 45 minutes