Spanish Gold Sautéed Chicken

Serves: 4

Pressure Cooking Time: 25 min


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


1. Heat olive oil. Combine salt, lemon pepper seasoning and cumin; sprinkle over both sides of chicken breasts.

2. Add chicken and sauté on both sides. Remove chicken and keep warm.

3. Add leek and garlic, cook and stir about 3 minutes. Add chicken, lemon slices, prunes, olives and thyme.

4. Combine orange juice, wine, chicken broth and honey; pour over chicken.

5. Close lid, bring to pressure. Lower heat and cook for 25 minutes at high pressure.

6. Remove from heat and release using cold-water release method. Remove lid, set cooker back on stove and stir in tomatoes. Turn heat to low and cook for approximately 2 minutes, stirring frequently.

7. Serve chicken mixture over rice. Sprinkle with parsley. Garnish with lemon slices.