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CHICKEN BREASTS TARRAGON
2 chicken breasts, boned,
1
⁄
4
cup sliced onion
skinned, and cut in half
1
⁄
2
cup white wine
1 tablespoon vegetable oil Worcestershire sauce
Salt, pepper, and paprika 1 cup white wine
1 teaspoontarragon •••••••
1
⁄
4
cup sliced celery 1 tablespoon cornstarch
1
⁄
4
cup sliced carrot
1
⁄
4
cup water
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season with salt, pep-
per, and paprika. Add remaining ingredients except cornstarch and water. Close cover securely. Place
pressure regulator on vent pipe and COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Re-
move chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly,
until sauce thickens.
Nutrition Information Per Serving 4 servings
260 Calories, 6 g Fat, 73 mg Cholesterol
CALIFORNIA CHICKEN
3 pound chicken, cut into
1
⁄
2
cup white wine
serving pieces and skinned
1
⁄
2
cup chicken broth
2 tablespoons vegetable oil
1
⁄
2
cup water
Salt and pepper
1
⁄
4
cup chopped parsley
1 teaspoonrosemary •••••••
3 cloves garlic, peeled and sliced
1
⁄
2
lemon, thinly sliced
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with
salt, pepper, and rosemary. Place garlic on chicken. Combine remaining ingredients except lemon and
pour over chicken. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR. Release pressure quickly. Thicken sauce, if desired. Garnish with lemon slices.
Nutrition Information Per Serving 6 servings
288 Calories, 14 g Fat, 104 mg Cholesterol
CHUTNEY CHICKEN
3 chicken breasts, boned, 1 tablespoon brown sugar
skinned, and cut in half 1 tablespoon vinegar
1 15-ounce can diced tomatoes
1
⁄
4
teaspoon ground allspice
1 4-ouncecanchoppedgreen •••••••
chilies 1 tablespoon cornstarch
1
⁄
2
cup raisins
1
⁄
4
cup water
1
⁄
3
cup mango chutney
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regula-
tor on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM
ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Remove
chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until
sauce thickens.
Nutrition Information Per Serving 6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol