Recipes

Italian Chicken with Pepper
The vegetables and sauce are delicious
served over polenta for a complete Italian
meal. Prego!
■
1. In a 2.5-quart Pressure Frypan or larger
pressure cooker, heat oil over high heat.
2. Add chicken and cook until browned on all
sides. Remove from pan and set aside.
3. Add onion, green bell pepper and garlic. Cook
until softened.
4. Add red wine vinegar to pan and stir to loosen
any brown bits that may be sticking.
5. Add chicken, tomatoes, basil, red pepper
flakes, salt and pepper.
6. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 10
minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
8. Arrange chicken on a warm platter and cover
with vegetables and sauce.
Makes 4 servings
Recipe provided by Bobbie Corwick.
Approximate Nutritional Analysis Per Serving:
286 calories / 39g protein / 11g carbohydrates / 9g fat
2g dietary fiber / 121mg cholesterol / 330mg sodium
1 tablespoon olive oil
1 frying chicken, skin
removed, cut into
serving pieces
1 medium onion,
peeled and
chopped
1 medium green bell
pepper, stemmed,
cored and cut into
1
/4-inch strips
2 cloves garlic,
peeled and minced
2 tablespoons red
wine vinegar
1 can (16-ounce)
diced tomatoes,
drained
3
/4 teaspoon dried
basil
Crushed red
pepper flakes to
taste
Salt and freshly
ground pepper
to taste
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