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Post by marlaoh on Feb 5, 2003 8:29:29 GMT -6
Chicken Breasts
Ingredients:
1 Tbsp. vegetable oil
2 boneless/skinless chicken breasts halved
1 1/2 cups chicken broth
1/2 cup apple or white grape juice
2 Tbsp. chopped onion
1 tsp. paprika
Salt
Pepper
Herbed Potatoes
Ingredients:
4 small potatoes, pared, cut into 3/4 inch thick slices
1 Tbsp. margarine
2 tsp. parsley
1/2 tsp. oregano
1/4 tsp. garlic salt
Honey Glazed Carrots
Ingredients:
1 cup baby carrots
2 Tbsp. margarine
1 tsp. honey
Method: Chicken Breasts. Heat oil in 6 to 8 quart pressure cooker. Brown chicken on all sides. Mix chicken broth, juice, onion, paprika, salt, and pepper. Pour over Chicken.
Pressure Cook. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes at 15 pounds pressure. Quick cool cooker.
Herbed potatoes and Honey Glazed Carrots. Place potatoes and carrots on rack (or in basket).
Pressure Cook. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Quick cool cooker. Meanwhile, heat together margarine and honey. Keep warm. Remove carrots, potatoes, and chicken. Cook and stir until remaining liquid from pressure cooker boils and thickens. Keep warm.
To complete. Season potatoes with margarine, parsley, oregano, and garlic salt. Season carrots with margarine and honey mixture. Serve sauce over chicken.
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