Chicken Breasts Tarragon
This simple recipe turns boneless, skinless chicken breasts into a quick and satisfying weekday meal.
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 | |
| * * * * | ||
1/4 |
cup water | |
1 |
tablespoon cornstarch |
Pour oil in 4-or 6-quart pressure 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. COOK 4 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Makes 4 servings