Instructions: Lightly sprinkle chicken with salt and pepper. Heat a 4- or 6-quart pressure cooker; add oil and brown chicken breasts. Add shallots, chicken broth, and vinegar. Close cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm.

Return pan to heat and bring liquid to a boil. Stir in rice; remove pan from heat. Let stand 5 minutes. Gently stir in raspberries. Serve with chicken.

This recipe yields 4 servings.

Comments: The word vinegar comes from the French word "Vinaigre" which means sour wine. The use of vinegars goes back as far as the fifth century B.C. Today fruit vinegars are the big rage. This elegant chicken recipe features the refreshing flavor of raspberries and raspberry vinegar.

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