Instructions: 1. Mince the shallots. Seed the tomatoes and dice.

2. Heat canola oil in pressure cooker. Add chicken and brown on both sides. Remove from cooker and set aside.

3. Add vinegar to pan and scrape up any browned bits. Add the shallots and cook until soft, about 2 minutes. Add the tomatoes, wine, stock, tarragon, salt and pepper to taste. Arrange the chicken on top. Cover pressure cooker and bring to high pressure. Reduce heat to maintain pressure and cook for 10 minutes. Release pressure and remove the chicken.

4. Increase the heat to high and boil the sauce until it thickens slightly, about 5 minutes. Stir in the remaining butter if desired and adjust the seasonings.

The butter makes the sauce a little thicker and richer. You could also thicken it with 1/2 tbl cornstarch dissolved in 2 tbl of cold water.

The sauce is very tasty, not too tart. It was a big hit in my house. [Sharon]

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