• 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 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 and cook 4 minutes at 15 pounds pressure. Cool cooker at once. Remove chicken and keep warm. Heat sauce over medium heat to desired thickness.