My husband is a big fan of honey mustard, so I like to make a little extra of this recipe and slice it up for sandwiches the next day. I’ve also shredded the chicken and served it on submarine rolls.
—TRACI WYNNE DENVER, PA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 bone-in chicken breast halves, skin removed (8 ounces each)
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup chicken broth
2 tablespoons spicy brown mustard
1/2 teaspoon pepper
2 tablespoons honey
1. In a pressure cooker, brown chicken breasts in oil in batches. Set chicken aside. Saute onion in the drippings until tender. Stir in the broth, mustard and pepper. Return chicken to the pan. Close cover securely according to manufacturer’s directions.
2. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Immediately cool according to manufacturer’s directions until the pressure is completely reduced. Remove chicken and keep warm.
3. Stir honey into sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Serve with the chicken.
PER SERVING 314 cal., 11 g fat (2 g sat. fat), 103 mg chol., 433 mg sodium, 13 g carb., 1 g fiber, 38 g pro. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.