Chicken with Raspberry Vinegar

Chicken with Raspberry Vinegar


2 chicken breasts, skinless, boneless

Salt and pepper

2 to 3 tablespoons olive oil or vegetable oil

1 onion cut into large pieces

1 cup chicken broth

3 tablespoons raspberry or red wine vinegar

¾ cup quick cooking rice

½ cup fresh or frozen raspberries


Sprinkle chicken with salt and pepper. In pressure cooker; add oil and brown chicken breasts.

Add onions, chicken broth and vinegar. Pressure cook for 3 minutes.

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.

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