lemon garlic sauce

This Instant Pot Chicken and Potatoes might just become your go-to chicken dinner. You will love the incredible buttery lemon garlic sauce that cooks in the pot at the same time!

Lemon Garlic Instant Pot Chicken and Potatoes

olive oil

chicken breast (4 8 ounces breasts)

lbs mini potatoes (or larger potatoes cut to a similar size)

salted butter (43 grams)

garlic,

chicken broth

lemon juice (juice

Italian seasoning

sea salt (plus

black pepper (to taste)

cornstarch,

parsley (optional garnish)

Sear

Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function on the Instant Pot. When the screen says hot, add the olive oil. Sear the chicken breasts for 2-3 minutes per side. It may be easier to do this in batches (2 at a time). Remove to a plate and set aside.

Sauté

Melt the butter in the Instant Pot, then add the minced garlic and turn off the Sauté function. Sauté the garlic in the residual heat for about a minute.

Deglaze

Add the chicken broth and lemon juice, then use a flat-bottomed turner to deglaze the bottom of the insert (scrape up every bit of food that&#039;s stuck to the bottom – this will prevent a burn warning). Sprinkle in the Italian seasoning, salt and pepper.

Place

Put the trivet in the Instant Pot, then place the chicken breasts on top of it in an even layer. Layer the potatoes on top of the chicken.

Cook

Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 5 minutes (see note 1). It will take 10-15 minutes to come to pressure. Allow for a 10 minute natural release (NPR), then quick release the remaining pressure.

Remove

Transfer the potatoes and chicken to a large plate and cover to keep warm. Remove the trivet.

Simmer

Turn on the Sauté function and bring the sauce to a rolling simmer. Whisk in the cornstarch slurry and continue to simmer until the sauce is thickened (about a minute). Season with more sea salt, if desired. Turn off the Sauté function and carefully transfer the sauce to a bowl or gravy boat for serving.

Serve

Serve the chicken and potatoes immediately, drizzled with lemon garlic sauce. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

https://content.jwplatform.com/videos/OLpjjthH.mp4

Garlic butter baked salmon in no time at all! Start with a simple lemon garlic butter sauce that’s super fancy but also really easy to make then we just pour this on top of a filet of salmon and bake it off in the oven wrapped in foil. The salmon is flakey and tender this way, and the garlic butter flavor is out of this world!

Garlic Butter Baked Salmon in Foil

¼ pound sockeye or coho salmon (preferably wild-caught)

EACH: lemon juice AND cold butter, cubed

salt

EACH: Italian seasoning, red pepper flakes, AND black pepper

parsley,

PREP: Position a rack in the center of...

PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)

SAUCE: In a saucepan over medium heat, combine...

SAUCE: In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, add the Italian seasoning, red pepper flakes, salt and pepper. Then, remove sauce from stove.

BAKE: Place the salmon filet in a piece...

BAKE: Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until mostly firm to the touch. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

If you&#039;re looking for something to give any dish a hit of flavor, then this Garlic Sauce aka Toum will be right up your street. A traditional middle eastern condiment, Lebanese Garlic Sauce Recipe is basically an amazing garlic sauce that adds flavor to so many dishes.

Garlic Sauce

garlic

Tablespoon salt (kosher

lemon juice

oil (neutral tasting)

Start by placing the garlic, salt and a tablespoon of oil in a food processor or mortar and pestle. See notes and troubleshooting for the correct size food processor and more info.

Process the garlic until fine and pulpy. Make sure to scrape down the sides as you go.

Start by streaming in the lemon juice and oil through the feed of the food processor while the machine is running.

Alternate but always end with the oil.

make sure not to rush this process. A slow thin steady stream is best for the emulsion to be thick.

Serve the toum or garlic sauce in a bowl or use endlessly as per the section in the post on how to use the garlic sauce.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627482389/l5d9pasx1dyrumoalcdu.mp4

The best ever Lemon Garlic Butter Sauce !  Especially great served over, or stirred through, seafood and rice as well. Quick, easy, no-fuss recipe

Lemon Garlic Butter Sauce

Unsalted Butter

Shallot, finely chopped (optional)

Fresh Garlic, crushed

Chili Flakes

Dry White Wine

Fish Sauce

Fresh Cream, (double cream/whipping cream)

Salt and Black Pepper,

Lemon, large, juice and zest

Parsley, chopped

Cornflour,

Melt the Butter in a medium skillet –...

Melt the Butter in a medium skillet – saute the Onion, Garlic and Chili Flakes until soft

Add the White Wine and Fish Sauce -...

Add the White Wine and Fish Sauce - simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes

Optional: Pour about 3 tablespoons of the sauce...

Optional: Pour about 3 tablespoons of the sauce in a cup - stir in the Cornflour until smooth and add back to the sauce - simmer, stirring continuously for another minute until thickened

Remove from heat – season to taste with...

Remove from heat – season to taste with Salt and Black Pepper – stir through the Lemon Juice, finely grated Zest and Parsley

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