13
CALIFORNIA CHICKEN
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
½ cup white wine
½ cup chicken broth
¼ cup chopped parsley
• • • • • • •
½ lemon, thinly sliced
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary. Place chicken in cooker.
Cover chicken with garlic. Combine wine, broth, and parsley; pour over chicken. Close cover securely. Place the PressureTru
indicator
on the vent pipe and
cook 4 minutes at HIGH PRESSURE . Release pressure quickly .
Garnish chicken with lemon slices.
Nutrition Information Per Serving
6 servings, 191 Calories, 6 g. Fat, 69 mg. Cholesterol
CHUTNEY CHICKEN
6 boneless, skinless chicken breast halves
1 can (14 to 15 ounces) diced tomatoes
1 can (4 ounces) chopped green chilies
½ cup raisins
⅓ cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
¼ teaspoon allspice
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 4 minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Remove chicken and keep warm. Combine water and
cornstarch. Stir into sauce. Heat, stirring constantly, until sauce thickens.
Nutrition Information Per Serving
6 servings, 258 Calories, 3 g. Fat, 73 mg. Cholesterol
SOY CHICKEN
4 boneless, skinless chicken breast halves
½ cup water
¼ cup low sodium soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 4 minutes at HIGH
PRESSURE . Let pressure drop of its own accord .
Nutrition Information Per Serving
4 servings, 169 Calories, 2 g. Fat, 69 mg. Cholesterol
SWEET ’N SOUR CHICKEN WINGS
18 chicken wings
1 can (8 ounces) pineapple chunks, undrained
1 red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
½ cup sliced celery
⅓ cup vinegar
¼ cup brown sugar
2 tablespoons soy sauce
1 tablespoon catsup
½ teaspoon Worcestershire sauce
¼ teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. In a small bowl mix vinegar, brown sugar, soy
sauce, catsup, Worcestershire sauce, and ginger; pour into cooker. Close cover securely. Place the PressureTru
indicator on the vent
pipe and
cook 3 minutes at HIGH PRESSURE . Release pressure quickly .
Remove chicken, pineapple, and vegetables to a warm plat-
ter. Mix cold water and cornstarch. Stir into hot liquid. Heat, stirring constantly, until sauce thickens. Pour sauce over chicken, pineapple,
and vegetables. Serve with steamed rice, if desired, see page 23.
Nutrition Information Per Serving
6 servings, 418 Calories, 24 g. Fat, 113 mg. Cholesterol
CHICKEN CACCIATORE
3 pound chicken, cut into serving pieces
1 cup diced tomatoes
⅓ cup white wine
1½ cups sliced onions
½ cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 can (6 ounces) tomato paste
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe
and
cook 9 minutes at HIGH PRESSURE . Release pressure quickly .
Place chicken on warm platter. Stir tomato paste into sauce in
cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving
6 servings, 291 Calories, 14 g. Fat, 90 mg. Cholesterol
