Creamy Chicken

• 1,5 kg chicken or 6 chicken portions
• 50g butter
• 1 tbsp (15ml) oil
• 300ml water
• 2 eggs
• 300ml single cream.

Cut the chicken into 6 pieces.

Melt the butter and oil in the open pan.

Lightly fry the chicken but do not allow to brown.

Add water, salt and pepper.

Use pressure level 2.

close the lid and bring to pressure.

Cook for 15 minutes.

Turn the pressure selector to the steam release position or place the pressure cooker under running water.

Lift the chicken out of the pan, drain and place on a warmed dish.

Use the cooking liquid as stock.

Beat the eggs and mix in the cream.

Pour the mixture into the cooker.

Over a low heat, stir the sauce until it become smooth, then remove from the heat immediately.

Be careful not to boil the sauce.

Cover the chicken with the sauce.