Chicken with Raspberry Vinegar

Cooking MethodPressure Cooker

Ingredients

2 chicken breasts, skinned, boned, and cut in half
Salt and pepper
2 to 3 tablespoons olive oil or vegetable oil
1/2 pound shallots or small boiling onions
1 cup chicken broth
3 tablespoons raspberry or red wine vinegar
3/4 cup quick cooking rice
1/2 cup fresh or frozen raspberries

Instructions

Makes 4 servings.. Lightly sprinkle chicken with salt and pepper. Heat a 4- or 6-quart Presto pressure cooker; add oil and brown chicken breasts. Add shallots, chicken broth, and vinegar. Close cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. 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.