Lemon Chicken

There is this new blog that I am reading called A Year of Crockpotting. The blogger made a resolution to use her crockpot every day for a year. The Crockpot Lady doesn't pull punches, she tells you how the recipe worked out and I loved the recipe were she repeatedly told her readers not to make the dish! She has some non-food items on her blog. What's hard for me is that she uses condiments that aren't available here. What's great is when I wrote a comment asking what sort of chipolte to use, even though the recipe was from Superbowl Sunday (Sweet and Spicy Chicken Wings) she answered me right away. I still haven't bought any allitas but just wait, I am making these and having friends over for botanas and beer.
Husband's doctor told us to eat chicken instead of pork. Neither of us are great poultry fans but I bought boneless skinless chicken breasts at Megabalcones (I think they were $48 mxp a kilo about $2.25 usd a pound if you are interested in such things). I could have bought chicken for much less money, but I really don't like handling raw poultry. My aversion dates back to my first pregnancy some 29 years ago.
Okay, so I saw this recipe for making Chinese Lemon Chicken in the Crockpot. Unfortunately, we went out on some errands and didn't get home until 12:30 and I was tired so I didn't start comida until after 2:00. What's a girl to do? I converted the crockpot slow cooker recipe to a pressure cooker fast recipe. I also substituted a bunch of ingredients. I have never seen frozen lemonade concentrate here, just the Country Time type stuff. I was also out of brown sugar but I did have piloncillo en grano. (The Mexican cane sugar but in little balls instead of cones). So here is my recipe. I have balsamic vinegar but forgot to write it down on my list of ingredients so I didn't use it in my chicken.

Lemon Chicken in the Pressure Cooker

4 boneless skinless chicken breasts or equivalent
-4 boneless, skinless chicken breast pieces or equivalent

--1/2 cup whole wheat flour

--1 T granules chicken broth (caldo)

--3/4 cup lemon juice

--1/2 cup piloncillo en grano (or brown sugar)

--4 T ketchup

--olive oil for browning chicken

1. cut chicken into strips or largish chunks
2. dredge in flour , shake off excess
3. brown chicken in the pressure cooker with a bit of olive oil, I browned it well, since I have a fear of raw chicken,
4. mix the rest of the ingredient in a separate bowl.
5. pour over the chicken and mix it until none of the piloncillo is on top and the chicken is coated with sauce.
6. cover and cook at 8 pounds pressure for 8 minutes. Quick release the pressure cooker according to your cooker's directions.

I felt that the sauce was a little thin,so I put 1/4 cup of corn starch in a bowl and slowly mixed some sauce with it until the corn starch was disolved. I returned this to the cooker and with out a lid brought the sauce to a boil, once it was boiled I lowered the heat and simmered until the sauce was thick enough about a minute.

I served this with chicken flavored rice pilaf and some rajas and carrots in escabeche.

I made this dish from start to finish in less time than it took the rice to cook.
tah-dah!
I can't wait to try the real version.