Recipe: Chicken Breasts Tarragon (Presto Pressure Cooker Manual, 2006)

CHICKEN BREASTS TARRAGON

1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
1⁄2 cup white wine Worcestershire sauce
1⁄2 cup white wine
1⁄4 cup chopped onion
1⁄4 cup sliced celery
1⁄4 cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
1⁄4 teaspoon black pepper
FOR THE SAUCE:
1⁄4 cup water
1 tablespoon cornstarch

Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except cornstarch and water. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*). Remove chicken and keep warm.

Combine 1/4 cup water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.

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 4 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006