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Chicken with Raspberry Vinegar - West Bend

Chicken with Raspberry Vinegar

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Full Recipe Details


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

Cooking Process

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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