Chicken With Raspberry Vinegar - cooking recipe

Ingredients

4 chicken breasts, skinned, boned and cut in half
salt and pepper
5 Tbsp. olive oil and vegetable oil
1/2 lb. shallots or 1/2 lb. small boiling onions
1 c. chicken broth
3 Tbsp. raspberry vinegar or 3 Tbsp. red wine vinegar
3/4 c. quick cooking rice
1/2 c. fresh raspberries or thawed and drained frozen raspberries

Preparation

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 regular rocking slowly.
Cool cooker at once.
Remove chicken and keep warm.
Return to 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. Yield: 4 servings.