Recipe: Chicken Breasts Romano (pressure cooker)

CHICKEN BREASTS ROMANO

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breasts
2 tablespoons oil
1 onion, minced
1 (10 ounce) can tomato sauce
1 teaspoon vinegar
1 (4 ounce) can mushroom slices, drained
1 tablespoon sugar
1 tablespoon garlic, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon chicken bouillon granules
1/2 cup water
1 cup grated Romano cheese
Hot cooked spaghetti, pasta or mashed potatoes (for serving)

In a large resealable plastic bag, mix the flour, salt and pepper. Add the chicken, shaking gently until each piece is lightly coated.

Heat the oil in the pressure cooker over medium heat. Add the chicken, cook well (uncovered) until browned on all sides, then remove and set aside.

Add the onions to the cooker and cook (uncovered), stirring until clear, about 3 minutes.

Add the tomato sauce, vinegar, mushrooms, sugar, garlic, oregano, basil and bouillon. Add 1/2 cup water, stirring until well blended. Return the chicken to the pressure cooker.

Lock the lid into place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain that pressure and cook for 8 minutes. Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops.

Transfer the chicken breasts to a serving plate and top each piece with a mound of grated cheese. Pour the tomato sauce into a serving bowl.

Serve over cooked spaghetti or other pasta, or mashed potatoes.

Makes 6 servings
Source: Miss Vickie's Big Book of Pressure Cooker Recipes by Vickie Smith