Chicken With Raspberry Vinegar

• 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

1. Lightly sprinkle chicken with salt and pepper.
2. Heat a 4 or 6-quart pressure cooker; add oil and brown chicken breasts.
3. Add shallots, chicken broth and vinegar.
4. Close cover securely.
5. Place pressure regulator on vent pipe.
6. Cook for 3 minutes at 15 pounds pressure with pressure regular rocking slowly.
7. Cool cooker at once.
8. Remove chicken and keep warm.
9. Return to pan to heat and bring liquid to a boil.
10. Stir in rice; remove pan from heat. Let stand 5 minutes.
11. Gently stir in raspberries.
12. Serve with chicken. Yield: 4 servings.

chicken breasts, salt, olive oil, shallots, chicken broth, raspberry vinegar, cooking rice, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38081 (may not work)