Ingredients :

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4 boneless, skinless chicken breasts, about 1 pound
2 tbsp. olive oil
½ cup dry white wine
1 small onion, chopped
1/2 cup pitted prunes
1/4 cup dark brown sugar, packed
¼ cup red wine vinegar
¼ cup (about 8) green olives
4 cloves garlic, minced or crushed
2 tsp. dried oregano
¼ tsp. salt or to taste
¼ tsp. freshly ground black pepper to taste
¼ cup capers, drained

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Method :

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1. Using a pressure frypan, lightly brown the chick in 1 tbsp. olive oil. (About 2-3 minutes).
2. Remove the chicken and set aside. Keep warm.
3. Put another 1 tbsp. olive oil in the pan and sauté onions about a minute, or until they begin to soften.
4. Immediately pour in the wine and scrape up the brown bits left on the bottom of the pan.
5. Add prunes, brown sugar, vinegar, olives, garlic, capers, and spices.
6. Bring the mixture to the boil over medium high heat.
7. Nestle the chicken pieces in the sauce and place the cover on the Pressure Cooker.
8. Bring pressure to the 1st red ring and immediately adjust the temperature downward to maintain pressure at the 1st red ring.
9. Cook at the first red ring for 3 minutes. Do not overcook, or the chicken will become stringy.
10. Let the pressure subside naturally (about 2 minutes) and remove the lid. You can reduce the sauce by boiling if you prefer a thicker consistency, but be careful not to burn it.
11. Serve with rice.