Poultry
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 cook- ing 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 2⁄3 FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE
THE 2⁄3 FULL MARK (SEE PAGE 5).
Operating the cooker without cooking liquid oR
allowing the cooker to boil dry will damage the cooker.
| CHICKEN BREASTS TARRAGON | ||
1 | tablespoon vegetable oil | 1⁄4 | cup sliced carrot |
4 | boneless, skinless chicken | 1 | teaspoon tarragon |
| breast halves | 1 | teaspoon salt |
1⁄2 | cup white wine | 1⁄4 | teaspoon black pepper |
| Worcestershire sauce |
| • • • • • • • |
1⁄2 | cup white wine | 1⁄4 | cup water |
1⁄4 | cup chopped onion | 1 | tablespoon cornstarch |
1⁄4 | cup sliced celery |
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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 a very slow, steady flow of steam escaping from the pressure regulator. 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 |
| 4 servings | |
219 Calories, 5 g Fat, 69 mg Cholesterol |
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| CALIFORNIA CHICKEN | ||
2 | tablespoons vegetable oil | 1⁄2 | cup chicken broth |
6 | boneless, skinless chicken | 1⁄4 | cup chopped parsley |
| breast halves |
| • • • • • • • |
1 | teaspoon rosemary | 1⁄2 | lemon, thinly sliced |
3 | cloves garlic, peeled and sliced |
| Salt and pepper to taste |
1⁄2 | cup white wine |
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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 a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Garnish chicken with lemon slices.
Nutrition Information Per Serving | 6 servings |
191 Calories, 6 g Fat, 69 mg Cholesterol |
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