| 1. | Rub chicken with 2 tbsp lemon juice and keep aside for ½ hour. |
| 2. | Put chicken, remaining lemon juice (1 tbsp) and remaining ingredients except butter, flour and parsley in cooker. Mix well. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally. |
| 5. | Open cooker. Place chicken on serving dish. Keep hot. |
| 6. | Strain cooking liquid, drain off fat and reserve liquid. |
| 7. | Melt butter in cooker on medium heat. Sprinkle in flour and cook on low heat, stirring constantly with a wire whisk, for about 3 minutes. Remove from heat.Still using whisk, gradually add reserved liquid. Return cooker to medium heat. Cook, stirring constantly, until sauce thickens (approximately 3 minutes). Pour sauce over chicken. Serve hot, garnished with parsley. |