Ingredients Jump to Instructions ↓

  1. 4 bone-in chicken breast halves (3 pounds) 1 medium onion, chopped 2 tablespoons all-purpose flour 1 cup chicken broth 1 tablespoon tomato paste 1 to 2 garlic cloves, minced 1 tablespoon paprika 1/2 teaspoon salt 1/2 teaspoon dried thyme Dash hot pepper sauce 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. Place chicken in a pressure cooker; top with onion. In a small bowl, combine flour and broth until smooth. Whisk in the tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over the chicken. Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. Stir sour cream into cooking juices; serve over chicken. Yield: 4 servings.


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