Chicken With Raspberry Vinegar Recipe - Cooking Index
Chicken With Raspberry Vinegar Recipe - Cooking Index
The word vinegar comes from the French word "Vinaigre" which means sour wine. The use of vinegars goes back as far as the fifth century B.C. Today fruit vinegars are the big rage. This elegant chicken recipe features the refreshing flavor of raspberries and raspberry vinegar.
Type: Chicken, Poultry| 2 | Chicken breasts - skinned, boned, | |
| And cut in half | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil - (to 3) |
| = (or vegetable oil) | ||
| 1/2 lb | 227g / 8oz | Shallots |
| = (or small boiling onions) | ||
| 1 cup | 237ml | Chicken broth |
| 3 tablespoons | 45ml | Raspberry vinegar |
| = (or red wine vinegar) | ||
| ~~~~~~~~~~ | ||
| 3/4 cup | 120g / 4.2oz | Quick cooking rice |
| 1/2 cup | 118ml | Fresh raspberries |
| = (drained thawed frozen raspberries may | ||
| Be used) |
Lightly sprinkle chicken with salt and pepper. Heat a 4- or 6-quart pressure cooker; add oil and brown chicken breasts. Add shallots, chicken broth, and vinegar. Close cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm.
Return pan to heat and bring liquid to a boil. Stir in rice; remove pan from heat. Let stand 5 minutes. Gently stir in raspberries. Serve with chicken.
This recipe yields 4 servings.
Nutrient Information Per Serving: Calories 402; Protein 32 gm; Fat 12 gm; Sodium 398 mg; Cholesterol 73 mg.
Source:
National Presto Industries at http://www.presto-net.com
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