Chicken With Raspberry Vinegar

Name: Chicken With Raspberry Vinegar
Ingredients: 4 chicken breasts, skinned, boned and cut in half; salt and pepper; 5 Tbsp. olive oil and vegetable oil; 1/2 lb. shallots or 1/2 lb. small boiling onions; 1 c. chicken broth; 3 Tbsp. raspberry vinegar or 3 Tbsp. red wine vinegar; 3/4 c. quick cooking rice; 1/2 c. fresh raspberries or thawed and drained frozen raspberries

8 ingredients

12 steps

Ingredients

4 chicken breasts, skinned, boned and cut in half
salt and pepper
5 Tbsp. olive oil and vegetable oil
1/2 lb. shallots or 1/2 lb. small boiling onions
1 c. chicken broth
3 Tbsp. raspberry vinegar or 3 Tbsp. red wine vinegar
3/4 c. quick cooking rice
1/2 c. fresh raspberries or thawed and drained frozen raspberries

Directions

1

Lightly sprinkle chicken with salt and pepper.
2

Heat a 4 or 6-quart pressure cooker; add oil and brown chicken breasts.
3

Add shallots, chicken broth and vinegar.
4

Close cover securely.
5

Place pressure regulator on vent pipe.
6

Cook for 3 minutes at 15 pounds pressure with pressure regular rocking slowly.
7

Cool cooker at once.
8

Remove chicken and keep warm.
9

Return to pan to heat and bring liquid to a boil.
10

Stir in rice; remove pan from heat. Let stand 5 minutes.
11

Gently stir in raspberries.
12

Serve with chicken. Yield: 4 servings.