Main Dishes, Poultry

Chicken Imperial (for Pressure Cooker)

  • 3 to 4 Chicken breast, cut in half
  • 2 tablespoons Oil
  • 1 teaspoons Salt
  • 1/8 teaspoon Pepper
  • 2 tablespoons Onions, minced
  • 1/4 cup Slivered almonds
  • 1 4 ounce can Mushrooms
  • 1 Chicken boullion cube
  • 1/2 cup Hot water
  • 1/2 cup Vinegar
  • 2 tablespoons Cornstarch
  • 1/2 cup Water
  • ~ Toasted slivered almonds (optional)

    • Everyone's a favorite, chicken, takes on regal party airs when it's elegantly cooked with mushrooms and slivered almonds, and presented on a bed of cooked rice. Takes just 15 minutes under pressure.

    Heat pressure cooker, add oil and brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms and liquid, boullion cube dissolved in hot water and vinegar. Close cover securely. Cook 15 minutes. let pressure drop of its own accord. Remove chicken from cooker. Thicken gravy with cornstarch mixed with water. Place chicken on bed of hotrice; top with gravy and toasted almonds, if desired.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!