Servings: 4
2 chicken breasts, boned, skinned, and cut in half
1 teaspoon cracked mixed peppercorns (1 to 2 teaspoons)
1 tablespoon olive oil or vegetable oil (1 to 2 tablespoons)
1/4 cup chopped chives
OR
1/4 cup chopped green onion tops
1 small garlic clove, minced
2 tablespoons brandy, optional
1 cup chicken broth
1/4 cup packaged prepared bread crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
Sprinkle chicken with pepper, pressing it into the flesh. Heat 4- or 6-quart Presto pressure cooker, add oil and brown chicken. Remove chicken from pan. Add chives, garlic, brandy, and broth. Stir well. Place cooking rack in cooker. Put chicken on cooking rack. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Remove rack. Stir bread crumbs, lemon juice, Worcestershire, and parsley into sauce. Thicken, if desired.
2 chicken breasts, boned, skinned, and cut in half
1 teaspoon cracked mixed peppercorns (1 to 2 teaspoons)
1 tablespoon olive oil or vegetable oil (1 to 2 tablespoons)
1/4 cup chopped chives
OR
1/4 cup chopped green onion tops
1 small garlic clove, minced
2 tablespoons brandy, optional
1 cup chicken broth
1/4 cup packaged prepared bread crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
Sprinkle chicken with pepper, pressing it into the flesh. Heat 4- or 6-quart Presto pressure cooker, add oil and brown chicken. Remove chicken from pan. Add chives, garlic, brandy, and broth. Stir well. Place cooking rack in cooker. Put chicken on cooking rack. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Remove rack. Stir bread crumbs, lemon juice, Worcestershire, and parsley into sauce. Thicken, if desired.
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