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Chicken with Prosciutto and Mushrooms

Serves: Makes 4 servings

Ingredients:

  • 3 ounces prosciutto, diced
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 2 pounds chicken tenderloins
  • 1 medium onion cut into thin wedges
  • 2 large garlic cloves, minced
  • ¾ cup dry white wine
  • ¾ cup chicken broth
  • 2 tablespoons tomato paste
  • 1 cup diced tomatoes (petite cut)
  • 2 teaspoons sage, dried
  • 1 rosemary sprig (about 2 tablespoons)
  • 2 bay leaves
  • 12 peppercorns coarsely crushed
  • Salt and pepper


Procedures:

Use the SAUTÉ function on the POULTRY setting for the preset time to heat the oil. Add diced prosciutto and cook for 2 minutes.

Add mushrooms and cook until they are almost tender, about 10 minutes. Transfer to a small dish.

Add the chicken, onion, garlic, wine, broth, tomato paste, tomatoes, sage, rosemary, bay leaves and crushed peppercorns to the multi-cooker.

Close and lock the lid of the multi-cooker and set the regulator knob to PRESSURE. Select the PRESSURE COOK function and the POULTRY setting on HIGH and set the timer for 7 minutes.

Quick-release pressure and stir in the mushrooms and prosciutto. Taste and add salt and pepper as desired.

by Fagor

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