| 1 | Blend mustard, salt, and pepper in a small bowl until smooth. |
| 2 | Brush on chicken pieces and roll pieces in bread crumbs. |
| 3 | Heat oil in pressure cooker. |
| 4 | Add chicken and saute in hot oil until brown on all sides, using longhandled tongs to turn. |
| 5 | Drain on paper towels. |
| 6 | Add shallots and garlic and saute in oil 1 min. stir in broth, sherry, and tomato paste. |
| 7 | Blend in remaining seasoned mustard. |
| 8 | Add chicken pieces. |
| 9 | Secure lid. |
| 10 | Over high heat, develop steam to med-high pressure. |
| 11 | Reduce heat to maintain pressure and cook 9 mins. |
| 12 | Release pressure accdg. |
| 13 | To manufacturer"s directions. |
| 14 | Remove lid. |
| 15 | place chicken on a platter. |
| 16 | Combine half-and-half and potato starch in a small bowl. |
| 17 | Stir into cooking liquid and cook, stirring, over med. heat until thickened. |
| 18 | Spoon sauce over chicken. |
| 19 | note - for a deep mustard flavor, consider trying a dark mustard. |
| 20 | The general rule to remember in selecting the perfect mustard is that light colored mustards give a more delicate flavor. |
| 21 | The darker the mustard, the more intense the mustard flavor. |
| 22 | author - toula patsalis |
