Chicken with Raspberry Vinegar
Source of Recipe
Presto
List of Ingredients
4 boneless skinless chicken breast halves
salt and pepper
3 tablespoons olive 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 raspberries*Recipe
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. Makes 4 servings. * Thawed and drained frozen raspberries may be used.
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