Bistro Chicken in the Pressure Cooker
Jun 17, 2007 6:44:14 GMT -8
Post by shazfromchyrels on Jun 17, 2007 6:44:14 GMT -8
I make this with cut up chicken breasts (boneless, skinless) and it's very good.
* Exported from MasterCook *
Bistro Chicken in the Pressure Cooker
Recipe By : Found on the net
Serving Size : 3 Preparation Time :0:00
Categories : Chicken Company's Coming
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 shallots
1 can diced tomatoes -- drained
6 boneless, skinless chicken thighs
3 tbsp butter
3 tbsp red wine vinegar
1/3 cup white wine
1/3 cup chicken broth
1/2 tsp dried tarragon
salt and pepper to taste
Mince shallots. Melt 1 tbsp of the butter in pressure cooker. Add chicken and brown on both sides; remove from pan and set aside.
Add vinegar to pressure cooker and scrape any browned bits from the bottom. Add shallots and cook until softened, about 2 minutes, stirring constantly. Add tomatoes, wine, stock and tarragon, salt and pepper and then arrange chicken on top. Cover and bring to full pressure. Once full pressure is reached, cook for 10 minutes. Release pressure and remove chicken and set aside, covered with foil.
Increase heat to high and boil sauce til thick, about 5 minutes. Add xanthum or another thickening agent if desired. Stir in remaining 2 tbsp of butter and adjust seasoning. Return chicken to pan and turn to coat.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 308 Calories; 17g Fat (53.5% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Bistro Chicken in the Pressure Cooker
Recipe By : Found on the net
Serving Size : 3 Preparation Time :0:00
Categories : Chicken Company's Coming
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 shallots
1 can diced tomatoes -- drained
6 boneless, skinless chicken thighs
3 tbsp butter
3 tbsp red wine vinegar
1/3 cup white wine
1/3 cup chicken broth
1/2 tsp dried tarragon
salt and pepper to taste
Mince shallots. Melt 1 tbsp of the butter in pressure cooker. Add chicken and brown on both sides; remove from pan and set aside.
Add vinegar to pressure cooker and scrape any browned bits from the bottom. Add shallots and cook until softened, about 2 minutes, stirring constantly. Add tomatoes, wine, stock and tarragon, salt and pepper and then arrange chicken on top. Cover and bring to full pressure. Once full pressure is reached, cook for 10 minutes. Release pressure and remove chicken and set aside, covered with foil.
Increase heat to high and boil sauce til thick, about 5 minutes. Add xanthum or another thickening agent if desired. Stir in remaining 2 tbsp of butter and adjust seasoning. Return chicken to pan and turn to coat.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 308 Calories; 17g Fat (53.5% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
