Serves: 6
Total Calories: 250
Set rack in cooker. Place chicken and water atop rack in pressure cooker. Sprinkle chicken with salt and pepper to season. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 8 minutes. Release pressure. Drain chicken, reserving stock. Remove skin and bones from breasts and discard. Place breasts in a single layer in a greased casserole dish. Set drained apricot halves on top. Combine reserved broth and nectar and pour over chicken. Cover and bake at 350-degrees F. for 15-20 minutes, or until heated through. Stir in brandy, as desired, just before serving.
This Chicken Apricot recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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