Pressure Cooker Honey Dijon Chicken Recipe 435

Steps:

• Place chicken in bottom of pressure cooker Whisk together both mustards, honey, brown sugar, salt and onion powder to create glaze. Spread half of glaze over chicken, save remainder. Pour chicken broth in cooker, secure lid, cook on high for 8 minutes. Release pressure naturally for 10 minutes, then quick release. Use tongs to remove chicken to plate. Spread with remaining glaze before serving.

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

Steps:

• Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a thermometer reads 165°. In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with rice or noodles.Freeze option:Divide chicken between two 11x7-in baking dishes. Cool. Cover and freeze up to 3 months. To use, completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 35 minutes or until heated through. ,

Steps:

• In pressure cooker, heat oil. Add breasts, a few at a time, to brown (about 5 minutes per batch). Return chicken to pot. Whisk the mustards and honey together. Slowly pour in the broth and the apple juice and whisk until smooth. Pour over the chicken. Lock the lid and bring cooker up to full pressure according to manufacturer's instructions. Cook for 8 minutes. Remove from heat and quick-release pressure. Remove chicken from pan and keep warm.Whisk flour into sour cream. Whisk into remaining sauce in cooker. Simmer for 2-3 minutes over low heat until thickened. Pour over chicken and garnish with fresh herbs, as desired.