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2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 small onion, finely chopped
3 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 tablespoon honey
1/2 cup chicken broth
1/4 cup apple juice
1/2 cup sour cream
2 tablespoons flour
In pressure cooker, heat oil. Add breasts, a few at a time, to brown (about 5 minutes per batch). Return chicken to pot. Whisk the mustards and honey together. Slowly pour in the broth and the apple juice and whisk until smooth. Pour over the chicken. Lock the lid and bring cooker up to full pressure according to manufacturer's instructions. Cook for 8 minutes. Remove from heat and quick-release pressure. Remove chicken from pan and keep warm.
Whisk flour into sour cream. Whisk into remaining sauce in cooker. Simmer for 2-3 minutes over low heat until thickened. Pour over chicken and garnish with fresh herbs, as desired.