Chicken with Prosciutto and Mushrooms
By Fagor
Images
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
Procedure
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.
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.
Chicken with Prosciutto and Mushrooms
By Fagor
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
Procedure
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.
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.