Serves: 4
Total Calories: 1,003

1 broiler-fryer chicken cut up (3 to 3 1/2 lb.)
1/3 flour
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon black pepper
6 carrots medium, cut in 2-inch pieces
1 rib celery cut in 1/2 -inch pieces
1/4 cup green onion sliced
3/4 cup water
1/4 cup white wine
2 tablespoons tomato paste
2 teaspoons chicken bouillon
2 tablespoons white wine
1 tablespoon cornstarch
1/4 teaspoon garlic powder
2 tablespoons parsley minced
2 to 3 teaspoons lemon peels grated

Pat chicken dry and coat lightly with flour. In a pressure cooker over medium-high heat, brown half of the chicken pieces in oil and butter or margarine. Sprinkle pieces with half of the salt and pepper. Remove. Repeat process with the remaining chicken pieces. Return all chicken pieces to pressure cooker. Remove pan from heat.

Add carrots, celery and green onions.

In a small bowl, stir water, wine, tomato paste and bouillon until well blended. Pour over chicken and vegetables. Secure lid on pressure cooker according to manufacturer's directions. Cook over high heat until pressure regulator begins to rock gently. Adjust heat to maintain a slow, steady rocking motion (15 pounds of pressure). Cook for 8 minutes.* Remove from heat and let pressure drop of its own accord for 5 minutes, then place under cool running water according to manufacturer's directions. Transfer chicken and vegetables to a platter cover and keep warm.

Skim fat from liquid in pressure cooker. In a small bowl, stir wine, cornstarch and garlic powder until smooth. Stir into liquid in pressure cooker. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and shiny. Stir in parsley and lemon rind until blended.

To serve, spoon some sauce over chicken and vegetables. Serve remaining sauce separately.

Nutritional Facts:

Serves: 4
Total Calories: 1,003
Calories from Fat: 57

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