Poultry; Chicken Breasts Tarragon; California Chicken - Presto 4- and 6-Quart Stainless Steel Instructions Manual

A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it
a tender fillet with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, you'll find the
pressure cooker is perfect for preparing your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes.
It's not necessary to brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in
the natural juices, while cooking without browning lets the flavor of the various ingredients intermingle for some
spectacular taste combinations. For crispier chicken, you may want to put the chicken under the broiler for a few
minutes after pressure cooking.
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER
ALLOwING ThE COOKER TO bOIL DRy wILL DAmAGE ThE COOKER.
1 tablespoon vegetable oil
4 boneless, skinless chicken breast
halves
⁄ cup white wine
1
2
Worcestershire sauce
⁄ cup white wine
1
2
⁄ cup chopped onion
1
4
⁄ cup sliced celery
1
4
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 . Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat
until sauce thickens, stirring constantly.
Nutrition Information Per Serving
219 Calories, 5 g Fat, 69 mg Cholesterol
2 tablespoons vegetable oil
6 boneless, skinless chicken breast
halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
⁄ cup white wine
1
2
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 . Garnish
chicken with lemon slices.
Nutrition Information Per Serving
191 Calories, 6 g Fat, 69 mg Cholesterol
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE
ThE ⁄ FULL mARK (SEE PAGE 5).
2
3
OPERATING ThE COOKER wIThOUT COOKING LIqUID OR

CHICKEN BREASTS TARRAGON

CALIFORNIA CHICKEN

poulTry

⁄ cup sliced carrot
1
4
1 teaspoon tarragon
1 teaspoon salt
⁄ teaspoon black pepper
1
4
• • • • • • •
⁄ cup water
1
4
1 tablespoon cornstarch
⁄ cup chicken broth
1
2
⁄ cup chopped parsley
1
4
• • • • • • •
⁄ lemon, thinly sliced
1
2
Salt and pepper to taste
16
⁄ FULL!
2
3
4 servings
6 servings