Margherita Chicken with Sundried Tomato Sauce

Marinate the chicken the night before and have dinner ready in no time tomorrow! The intense flavor of the sundried tomatoes add a deep rich earthiness to this simple chicken dish.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Celiac, Gluten Free, Low Carb, Paleo

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, balsamic vinegar, butter, celiac, chicken bone broth, chicken breasts, contributed, cook 15 min, dijon mustard, Dr. Kellyann Petrucci, easy, garlic, gluten free, italian, lemon juice, lemon zest, low carb, main course, olive oil, paleo, parsley, pepper, pink himalayan salt, prep 10 min, pressure cook, sundried tomatoes

Prep Time

10 min

Cook Time

15 min

Servings

4 servings

Ingredients

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

Instructions

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