Bob's Pressure Cooker Chicken Breast CoQ Au Vin

By pavaldez

Ingredients

• 1 tablespoon butte or margarine
• 2 slices raw bacon, cut into 1/4 inch pieces
• 1 tablespoon minced garlic
• 2-3 pounds boneless, skinless chicken breasts
• 1 cup flour, seasoned with a pinch of salt and pepper
• 2 stalks celery, chopped
• 2 cups burgundy
• 1 teaspoon beef base mixed into 1 cup water
• 2 tablespoons tomato paste
• 8 ounces mushrooms, cleaned and halved
• 2 cups white pearl onions, peeled
• 1 sprig fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 2 tablespoons corn starch
• Salt and pepper to taste
• Fresh parsley, for garnish

Details

Servings 4

Preparation

Step 1

1. Add the butter, bacon and garlic to the pressure cooker and heat on high or "brown" with the lid off until bacon begins to crisp.

2. Dredge chicken breasts in seasoned flour until well covered and then ad to pressure cooker to lightly brown on both sides.

3. Add the remaining ingredients, except the corn starchand securely lock on the pressure cooker's lid. Set the cooker to high and cook for 10 minutes.

4. Perform a quicj a quick release to release the cooker's pressure before safely removing lid. To thicken the sauce; set the pressure cooker to high or "brown" with lid off. Combine the corn starch with 2 tablespoons water in a small dish and stir into the simmering sauce until thick. Salt and pepper to taste and serve with potatoes or over egg noodles, garnished with fresh parsley.