Lemon Chicken

Serves: 4-5

5 chicken thighs; bone-in, skin removed
1 c. chicken broth
1 lemon
2 tsp. lemon pepper
1 tsp. rosemary
Salt, to taste
Hot, cooked noodles

In a small mixing bowl, add chicken broth, lemon pepper and rosemary. Zest the whole lemon and add zest to the mixing bowl. Then cut the lemon in half and add the juice of both halves to the broth  mixture. Place chicken thighs into the base of a pressure cooker or slow cooker. Pour broth mixture over the top of the chicken pieces.

In a separate pot, cook egg noodles until soft. Serve with cooked chicken and sauce.

Pressure Cooker: Set to chicken setting and cook for 10-12 minutes (or according to your specific cooker's directions). Release pressure manually when finished cooking. Add salt as needed to taste.

Slow cooker: Cook on high for 3-4 hours or until chicken is cooked to an internal temperature of 165 degrees. Add salt as needed to taste.

Notes: This Lemon Chicken is quick, simple and easy to make especially in the pressure cooker. We like to serve it with the hot, cooked noodle and pour the leftover broth/sauce over the chicken and noodles. Green beans, either canned or steamed fresh are also a great addition.

Recipe from Stacy.