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.
Pink Himalayan salt
or Celtic salt
or thighs, boneless and skinless
chicken bone broth
dried, not packed in oil
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