Pressure Cooker Orange Wine Chicken Breasts
- Servings : 4
- Prep Time : 10m
- Cook Time : 18m
- Ready In : 28m
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- 3 tablespoons unsalted butter
- 4 bone-in and skin-on chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) freshly squeezed orange juice
- 1/2 cup (125 ml) dry white wine
- fresh rosemary sprig
- 1 tablespoon honey
- 1/2 tablespoon cornstach
In a pressure cooker,melt butter over medium heat. Season chicken breasts with salt and black pepper. Add 2 seasoned chicken breasts,skin side down,to pressure cooker. Brown on both sides,turning once,for a bout 5 minutes. Using a tongs,transfer cooked chicken to a large bowl. Brown remaining chicken and leave them in cooker.
Return first two breasts to pressure cooker. Pour orange juice and dry white wine over chicken. Add rosemary sprig.Drizzle everything with honey.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 18 minutes.
Open pressure cooker,using Quick Release method. Discard rosemary sprig. Using a tongs,transfer cooked chicken breasts to serving platter. Reserve cooking liquid.
In a small mixing bowl,combine cornstarch and 1/2 tablespoon cold water. Mix until cornstarch completely dissolved.
Add cornstarch mixture to reserved cooking liquid in pressure cooker. Cook over medium heat,stirring,until thickened.
Pour sauce over chicken breasts. Serve hot.