Serves 4
Time to table  35 minutes


4 skinless chicken breast fillets halved
15ml of plain flour
15ml tablespoons of sunflower oil
25g of butter
1 onion, halved and sliced
115g of smoked streaky bacon,chopped, or lardons
175g of small chestnut mushrooms,halved or quartered if large
2 garlic cloves, crushed
175ml of dry white wine
250ml of chicken stock
30ml of tomato purée
2 tomatoes, skinned and chopped
Salt and ground black pepper
30ml of chopped fresh flat leaf parsley


Place the chicken breast fillets in a shallow dish, add the flour and season with salt and pepper. Toss together to coat.

Heat the oil and half of the butter in the open pressure cooker, add the chicken and fry on each side for 4-5 minutes, until golden brown. Transfer to a plate, using a slotted spoon.

Add the remaining butter and then add the onions and chopped bacon or lardons and fry for 4-5 minutes, stirring occasionally until lightly browned. Add the mushrooms and garlic and cook for 1 minute.

Add the wine and stir thoroughly to remove any sediment from the base of the cooker. Bring to the boil whilst stirring. Stir in the stock and return the chicken to the cooker.

Fit the lid and lock by aligning the handles. Align the hook of the pressure limiting valve with the alignment indicator. Bring to pressure and cook for 12 minutes.

When finished cooking, carefully release the steam then remove the pressure limiting valve. Press down the safety lock button and unlock the lid.

Stir in the tomato puree and tomatoes and simmer for 2 minutes.

Adjust the seasoning and serve sprinkled with chopped flat leaf parsley. Serve with broccoli and creamed or new potatoes, if wished.