Chicken with Yogurt
Source of Recipe
6 chicken breast halves
1/3 cup flour
1/4 cup olive oil
6 green onions, minced
3 garlic cloves, crushed
1/3 cup parsley, minced
1 tablespoon fresh mint
1 teaspoon ground cumin
1/2 cup chicken broth
3 tablespoons fresh lemon juice
8 ounces yogurt
1 teaspoon salt
1/2 teaspoon white pepper
2 egg yolks
1 tablespoon flour
Dust chicken pieces wiht flour, shaking to remove excess flour. In
pressure cooker, heat oil. Add chicken and saute in hot oil until
browned, turning. Transfer chicken to a platter and reserve.
Add green onions, garlic, mint and parsley and saute in hot oil 2
minutes. Add chicken and stir. Sprinkle with cumin. Add broth,
lemon juice, yogurt, salt, and pepper. Stir well. Secure lid. Over
high heat, develop steam to high pressure. Reduce heat to maintain
pressure and cook 10 mins. Release pressure according to manufacturer's
directions. Remove lid.
Place chicken in serving dish. Ladle out 1/2 cup of hot broth and
whisk into egg yolks. Add flour or potato starch to yolk mixture.
Stir into cooking liquid. Cook, stirring, until thickened. Serve
with steamed rice and vegetables.