Chicken with Raspberry Vinegar

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    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.

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