3 chicken breasts, skinned, boned, and cut in half
Salt and pepper to taste
3 tablespoons canola oil
1/2 pound shallots or small boiling onions
1 cup chicken broth
3 tablespoons raspberry vinegar
3/4 cup quick cooking rice
1/2 cup fresh raspberries
  • Lightly sprinkle chicken with salt and pepper. 
  • Heat 6-quart Presto® pressure cooker; add oil and brown chicken breasts. 
  • Add shallots, chicken broth, and vinegar. 
  • Close cover securely. 
  • Place pressure regulator on vent pipe. 
  • Cook for 3 minutes, with pressure regulator rocking slowly
  • Cool cooker at once. 
  • Remove chicken and keep warm. 
  • Return pan to heat and bring liquid to a boil. 
  • Stir in rice; remove pan from heat. 
  • Let stand 5 minutes. 
  • Gently stir in raspberries. 
  • Add back in chicken pieces.
Makes 4 servings

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