Presto 8-Quart Stainless Steel Pressure Cooker Worcestershire sauce, tablespoon cornstarch

	CHICKEN BREASTS TARRAGON 
2	chicken breasts, boned,	1⁄4	cup sliced onion
	skinned, and cut in half	1⁄2	cup white wine
1	tablespoon vegetable oil		Worcestershire sauce
	Salt, pepper, and paprika	1	cup white wine
1	teaspoon tarragon		• • • • • • •
1⁄4	cup sliced celery	1	tablespoon cornstarch
1⁄4	cup sliced carrot	1⁄4	cup water

Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season with salt, pep- per, and paprika. Add remaining ingredients except cornstarch and water. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Re- move chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens.

Nutrition Information Per Serving			4 servings
260 Calories, 6 g Fat, 73 mg Cholesterol
	CALIFORNIA CHICKEN 
3	pound chicken, cut into	1⁄2	cup white wine
	serving pieces and skinned	1⁄2	cup chicken broth
2	tablespoons vegetable oil	1⁄2	cup water
	Salt and pepper	1⁄4	cup chopped parsley
1	teaspoon rosemary		• • • • • • •
3	cloves garlic, peeled and sliced	1⁄2	lemon, thinly sliced

Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with salt, pepper, and rosemary. Place garlic on chicken. Combine remaining ingredients except lemon and pour over chicken. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Thicken sauce, if desired. Garnish with lemon slices.

Nutrition Information Per Serving			6 servings
288 Calories, 14 g Fat, 104 mg Cholesterol
	Chutney CHICKEN  
3	chicken breasts, boned,	1	tablespoon brown sugar
	skinned, and cut in half	1	tablespoon vinegar
1	15-ounce can diced tomatoes	1⁄4	teaspoon ground allspice
1	4-ounce can chopped green		• • • • • • •
	chilies	1	tablespoon cornstarch
1⁄2	cup raisins	1⁄4	cup water
1⁄3	cup mango chutney

Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regula- tor on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens.

Nutrition Information Per Serving	6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol

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