Pressure Cooker Pot Roast & Cast Iron Lemon Chicken with Thyme

Lemon Chicken with Thyme & Pressure Cooker Pot Roast

A friend of mine gave me a chicken recipe that she had tried in her new cast iron dutch oven.  She and her husband loved it.  Below is the recipe and the gadgets I played with to put this simple and simply delicious recipe together.

Lemon Chicken with Thyme   

Taken from Creative Everyday Cooking, Extra Light Cooking

                                                 
3 Tbsp flour                                                                  1 Tbsp. margarine (I used butter)
1/2 tsp salt                                                                    1 cup chicken broth
1/4 tsp pepper                                                               1/2 tsp. thyme (can use dry or fresh)
4 skinless, boneless chicken breast halves                       Lemon wedges & parsley for garnish (optional)
2 Tbsp olive oil                                                               Makes 4 servings

1. In a plastic zip bag, combine flour, salt and pepper, shake to mix.  Add the chicken and shake to coat lightly.   Remove the chicken and reserve the excess seasoned flour.

2.  In a large skillet (the original recipe shows a cast iron skillet),warm 1 Tbsp of the oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 Tbsp oil, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside.

3. Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook, stirring, until softened, 2 to 3 minutes.

4. Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute.

5.  Add the broth, 2 Tbsp.of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly.

6.  Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque, about 5 minutes. (I use a food thermometer - chicken - 160 degrees).
(Good article on food temps: http://www.ochef.com/1053.htm)

7. Divide the chicken among 4 plates. Stir the remaining 1 Tbsp. lemon juice into the sauce in the skillet and pour over the chicken. Serve with lemon wedges and a spinkling of parsley, if desired.

Nutrition facts are approximate per serving: Calories: 250, Protein: 18 gm, Fat: 12 gm; Carbs: 7 gm. Cholesterol: 66 mg.

Pressure Cooker Pot Roast with Carrots, Celery & Onions

I used a Lodge 12 inch Cast Iron Skillet. My friend, Emily, used Lodge 10-1/4-inch shallow skillet that doubles as lid from the Dutch Oven. (Shown in the Amazon link right after the Internal Thermometer)

Hot skillet = nicely browned chicken

Remove browned chicken to work on the gravy. 

Check internal temperature.

                                                                   

My Pot Roast & Mashed Potatoes

Peel some Yukon Gold Potatoes. 

The Kitchenaid peeler works far better than the Pampered Chef peeler.
It felt better in my hand, and peeled the potatoes with ease.

Diced Yukon Gold Potatoes with the Big Mouth Chopper.
This gadget worked perfectly.

I used a ricer to make the potatoes. They came out amazing!
It was my first attempt at ricing potatoes, delicious!
Be sure to use warm cream or whole milk, butter & salt.

"Riced" potatoes

Lightly cover the bottom of the Cuisinart pot insert, set to "Brown"
Put a 3 lb. bottom round roast in the hot oil, brown on all
sides (be sure to wipe the roast before putting it in the pan).

Add one whole onion chopped.
After taking this photo, I cut the roast in four sections
so it would cook faster.

Add chopped celery, carrots &
 two cups of water & liberally sprinkle
Durkee Montreal Seasoning Grill Creations.
I followed the directions on the Cuisinart and within an hour
I had a complete dinner with gravy! Yum

My husband's dinner; tender beef,
 creamy, riced potatoes, vegetables & gravy.

Cuisinart pan insert and cover.  Pan is non stick & wipes clean.