Print

Chicken Breasts Tarragon

4 servings
  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup white wine Worcestershire sauce
  • 1/2 cup white wine
  • 1/4 cup chopped onion
  • 1/4 cup sliced celery
  • 1/4 cup sliced carrot
  • 1 teaspoon tarragon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Heat oil in Presto® 4-, 6-, or 8-quart Pressure Cooker over medium heat. Brown chicken. Add Worcestershire, wine, onion, celery, carrot, tarragon, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure. Cool cooker at once. Remove chicken and keep warm. Heat sauce over medium heat to desired thickness.