19
Chicken Saltimbocca
Serves 4
½ cup all-purpose flour
8 chicken breast cutlets, trimmed
1 teaspoon sea salt
½ teaspoon fresh ground pepper
8 leaves fresh sage
8 slices prosciutto sliced thin
4 tablespoons extra virgin olive oil
¼ cup dry white wine
2 teaspoons fresh lemon juice
4 tablespoons unsalted butter cut into pieces and chilled
1 tablespoon fresh chopped parsley
•
In a bowl combine the flour, salt and pepper.
•
Pat the chicken dry then dredge in the flour mixture.
•
Place cutlets on a cutting board, top each breast with a
sage leave then a slice of the prosciutto.
•
Pound with tenderizer to attach, or use toothpicks.
•
Press the power button on the multi-cooker, select sauté,
then press the time temperature button and increase the
time to 20 minutes. Press start.
•
Add the oil to the multi-cooker and heat for 3 minutes.
•
Add the chicken cutlets to multi-cooker prosciutto side
down.
•
Cook for 3 minutes then flip and cook for 3 minutes longer.
•
Remove the chicken to a platter.
•
Pour off extra fat from multi-cooker.
•
Add in the wine and using a spoon scrape up the browned
bits from the bottom of the pan.
•
Add in the lemon juice.
•
Add butter one tablespoon at a time stirring till dissolved.
•
Stir in parsley and taste for additional salt and pepper.
•
Pour sauce over chicken breasts and serve
Summary of Contents for CCMC509
Page 1: ...1 MULTI COOKER MODEL NUMBER CCMC509 INSTRUCTION MANUAL AND RECIPES...
Page 14: ...14 RECIPES...
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