- 3 Tbsp olive oil
- 4 boneless, skinless chicken breasts
- 1/2 medium onion, chopped
- 1/2 cup white wine
- 1/2 cup pitted dried plums
- 1/3 cup brown sugar, packed
- 1/4 cup red wine vinegar
- 1/3 cup whole green olives
- 4-5 cloves garlic, minced
- 1/4 cup capers, drained
- 2 tsp dried oregano
- 2 bay leaves
- 1/4 tsp salt (to taste)
- 1/4 tsp freshly ground black pepper (to taste)
Using a pressure skillet, heat 2 Tbsp olive oil. Brown the chicken for 1-1 ½ minutes each side. Remove the chicken and set aside on ovenproof dish. Keep warm.
Put another 1 Tbsp. olive oil in the pan and saute onions about a minute or until they begin to soften.
Immediately pour in the wine and deglaze* the pan.
Add dried plums, brown sugar, vinegar, olives, garlic, capers, and spices.
Bring the mixture to the boil over medium high heat.
Place the chicken breasts in the pan.
Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises.
Turn down the heat when the first white ring appears on the indicator rod, and cook for three minutes. Do not overcook.
Turn off heat and remove the pressure pan from the heat source. Allow it to cool and the pressure to fall completely (3-4 minutes). Once all pressure is released, open the lid.
If you prefer a thicker sauce, reduce the sauce by boiling over a medium-low heat. Be careful not to burn the sauce.
Serve with rice.
*Deglazing is scraping the meat sediments with liquid (in this case wine) in order to make a gravy or sauce.