CALIFORNIA CHICKEN2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
1⁄2 cup white wine
1⁄2 cup chicken broth
1⁄4 cup chopped parsley
1⁄2 lemon, thinly sliced (for garnish)
Salt and pepper (to taste)
Pour 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 pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*). Garnish chicken with lemon slices.
CAUTION:FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
*NOTE:If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.
Makes 6 servings
From: Recipelink.com
Source:
Presto 4 or 6 quart Pressure Cooker Manual, 2006