LEMON CHICKEN

LEMON CHICKEN
Chef Brad

Prep: 15 minutes
Cook: 15 minutes
Yield:  8 servings

8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped

Coat chicken in flour with salt and pepper.  In saute pan, brown meat in peanut oil.  After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest.  Pressure on high for 15 minutes.  Remove chicken from sauce and add more water if needed, pour sauce over chicken.  Garnish with fresh parsley and serve with brown rice or mashed potatoes.