Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 boneless skinless chicken breast halves
- 1½ cups water
- salt and pepper to taste
- 2 (15¼-ounce) cans apricot halves, drained
- 1 cup apricot nectar
- 5 tablespoons brandy, optional
Directions
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°F for 15 – 20 minutes, or until heated through.
Stir in brandy, as desired, just before serving.
Category:Pressure cooker Recipes
Category:Chicken breast Recipes
Category:Apricot Recipes
Category:Apricot juice Recipes
Category:Brandy Recipes