CALIFORNIA CHICKEN
2 tablespoons vegetable oil ½ cup white wine
6 boneless, skinless chicken ½ cup chicken broth
breast halves ¼ cup chopped parsley
1 teaspoon rosemary .......
3 cloves garlic, peeled and ½ lemon, thinly sliced
sliced Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken
with rosemary. 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. Garnish
chicken with lemon slices.
Nutrition h_ibrmation Per Serving 6 servings
191 Calories, 6 g Fat, 69 mg CTtolesterol
CHUTNEY CHICKEN
6 boneless, skinless chicken ½ cup mango chutney
breast halves 1 tablespoon vinegar
1 can (14-15 ounces) diced 1 tablespoon brown sugar
tomatoes ½ teaspoon allspice
1 can (4 ounces) chopped .......
green chilies ½ cup water
½ cup raisins 1 tablespoon cornstarch
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 4 minutes with pressure regulator rock-
ing slowly. Let pressure drop of its own accord. Remove chicken and keep warm.
Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring
constantly.
Nutrition h_fi)rmation Per Serving 6 servings
258 Calories, 3 g Fat, 73 mg dJtolesterol
SOY CHICKEN
4 boneless, skinless chicken ½ cup sliced mushrooms
breast halves ½ onion, sliced
½ cup water ½ cup sliced celery
¼ cup lite soy sauce 3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop
of its own accord.
Nutrition h_ibrmation Per Serving, 4 servings
169 Calories, 2 g Fat, 69 mg CTtolesterol
34
SWEET 'N SOUR CHICKEN
1 tablespoon vegetable oil ½ cup vinegar
3 pound chicken, cut into 2 tablespoons soy sauce
serving pieces and skinned 1 tablespoon catsup
1 can (8 ounces) pineapple chunks, ½ teaspoon Worcestershire
undrained sauce
½ cup sliced celery ½ teaspoon ground ginger
1 green or red pepper, cut into .......
chunks 2 tablespoons cold water
¼ cup brownsugar 2 tablespoons cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine
remaining ingredients except water and cornstarch; pour over chicken. Close cover
securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure
regulator rocking slowly. Cool cooker at once. Remove chicken, pineapple, and
vegetables to a warm platter. Mix water and cornstarch. Stir into hot liquid. Heat until
sauce thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables.
Serve with steamed rice, if desired, see page 57.
Nutrition h_fi)rmation Per Serving 6 servings
333 Calories, 11 g Fat, 104 mg CJtolesterol
CHICKEN CACCIATORE
3 pound chicken, cut into 2 cloves garlic, minced
serving pieces 2 tablespoons minced parsley
1 cup diced tomatoes 1 teaspoon oregano
½ cup white wine 1 teaspoon salt
1½ cups sliced onions ½ teaspoon black pepper
½ cup chopped carrots .......
½ cup chopped celery 1 can (6 ounces) tomato paste
Place all ingredients except tomato paste in pressure cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator
rocking slowly. Cool cooker at once. Place chicken on warm platter. Stir tomato paste
into sauce in cooker. Simmer until thickened. Pour over chicken.
Nutrition h_fi)rmation Per Serving 6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol
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