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.
- West Bend Admin