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CHICKEN BREASTS TARRAGON
1 tablespoon vegetable oil
4 boneless, skinless chicken
breast halves
1
⁄
2
cup white wine
Worcestershire sauce
1
⁄
2
cup white wine
1
⁄
4
cup chopped onion
1
⁄
4
cup sliced celery
1
⁄
4
cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except
water and cornstarch. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with
pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Combine water
and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving 4 servings
219 Calories, 5 g Fat, 69 mg Cholesterol
poulTry
A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender
llet with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll nd the pressure cooker
is perfect for preparing your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. It’s not
necessary to brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural
juices, while cooking without browning lets the avor of the various ingredients intermingle for some spectacular taste
combinations. For crispier chicken, you may want to put the chicken under the broiler for a few minutes after pressure
cooking.
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE
ThE
2
⁄
3
FULL mARK (SEE PAgE 5).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
2 tablespoons vegetable oil
6 boneless, skinless chicken
breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and
sliced
1
⁄
2
cup white wine
1
⁄
2
cup chicken broth
1
⁄
4
cup chopped parsley
• • • • • • •
1
⁄
2
lemon, thinly sliced
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary.
Cover chicken with garlic. Combine wine, broth, and parsley; pour over chicken. Close cover securely.
Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool
cooker at once. Garnish chicken with lemon slices.
Nutrition Information Per Serving 6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol
CALIFORNIA CHICKEN