Chicken Breasts with Tarragon, Tomatoes and Cream
- 1 tbsp. olive oil
- 6 boneless skinless chicken breasts
- salt and freshly ground black pepper
- 1/2 onion finely chopped
- 1/2 bulb fennel finely chopped
- 1 tsp. dried tarragon
- 1/4 cup Pastis or Pernod (anise-flavored aperitif, optional)
- 1 (28 oz) can whole tomatoes
- 1 tbsp. tomato paste
- 3/4 cup heavy cream
- 1 1/2 tsp salt
- freshly ground black pepper
- 1/4 cup chopped fresh tarragon
Pre-heat the pressure cooker using the BROWN setting.
Add the olive oil. Season the chicken with salt and pepper, and sear the chicken until well browned on all sides. Remove the browned chicken to a plate and set aside.
Add the onion, fennel and dried tarragon to the pressure cooker and cook until tender.
Add the Pastis and bring to a simmer. Add the tomatoes and tomato paste and scrape up any brown bits on the bottom of the cooker, breaking up the tomatoes as you stir. Return the chicken to the cooker, nestling it into the sauce and lock the lid in place.
Pressure cook on HIGH for 8 mins.
Reduce the pressure with the QUICK-RELEASE method and remove the lid carefully.
Remove the chicken breasts to a side plate while you finish the sauce. Stir in the heavy cream into the cooker and season to taste with salt and pepper. For a thicker sauce, use an immersion blender to puree the sauce a little-or remove half the sauce and puree in a blender, returning the puree to the sauce Stir in the fresh tarragon. Serve with rice, mashed potatoes or over egg noodles.
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