Chicken with Raspberry Vinegar
Cooking MethodPressure Cooker
Ingredients
- 2 chicken breasts, skinned, boned, and cut in half
- Salt and pepper
- 2 to 3 tablespoons olive oil or vegetable oil
- 1/2 pound shallots or small boiling onions
- 1 cup chicken broth
- 3 tablespoons raspberry or red wine vinegar
- 3/4 cup quick cooking rice
- 1/2 cup fresh or frozen raspberries
Instructions
Makes 4 servings.. Lightly sprinkle chicken with salt and pepper. Heat a 4- or 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, at 15 pounds pressure, 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. Serve with chicken.
