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MISSISSIPPI COAST CHICKEN 
6 chicken thighs
4 halves of chicken breast
1 tbsp. liquid shrimp boil
4 tbsp. soy sauce
1 c. white wine or chicken broth
Tabasco to taste
1 bay leaf

Place all ingredients in a pressure pan, cook at 15 pounds pressure for 18 to 20 minutes. Serve.

Variations:

1. For lower fat content, skin the chicken before cooking.

2. For gravy, discard the bay leaf, remove the chicken. Add two cans of cream of mushroom soup, undiluted, to the liquid and heat. Serve as a sauce over the chicken or separately.

3. For flavored rice, discard the bay leaf, remove the chicken. Measure the liquid and add enough water to make two cups. Put liquid back in pan and add one cup uncooked rice. Bring to boil. Cover tightly, lower heat and simmer for 15 minutes. Serve the coast chicken on the bed of flavored rice.

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