Chicken Breasts with Tomato Balsamic Sauce

By carvalhohm

This is from "Comfortable under Pressure" by Meredith Laurence

Ingredients

• 2 Tbsp olive oil
• 6 boneless skinless chicken breasts
• salt and freshly ground pepper
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 tomatoes, chopped
• 1/2 cup chicken stock
• 1/2 cup balsamic vinegar
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Heat your PC to a browning temperature -- mine has a brown setting so I used that

Add the olive oil and brown the chicken. Remove to holding plate.

Add the onion for a minute or two then add the garlic and saute until translucent. Then add the chopped tomato and chicken stock. Deglaze the pot. Add the balsamic vinegar, stir, then add the chicken back in. I turned it a couple of times to coat with the sauce.

Set the pressure to high and the time to 8 minutes.

The recipe says to do a quick release -- I actually waited just a couple of minutes and then I started releasing the pressure slowing by holding the little handle on the regulator valve so it was just barely open. You'll have to figure out what to do with your particular PC.

Remove the chicken and tent while you put the PC back on brown (high, whatever you need to with yours to maintain a high heat). Stir regularly for about 6 or 8 minutes until the sauce thickens. Return the chicken, coat with the sauce, allow it to heat up again, if necessary. I put the PC on warm and put the lid on and let it sit for about 5 minutes.