Instant Pot Chicken Saltimbocca Recipes
INSTANT POT® CHICKEN SALTIMBOCCA
A twist to the classic saltimbocca recipe, made in the Instant Pot® with chicken!
Provided by My Hot Southern Mess
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season with salt and pepper. Open each butterflied chicken breast and sprinkle with sage. Add a slice of prosciutto and close each chicken breast. Dredge in flour.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot; add olive oil. Sear chicken breasts until golden brown, 3 to 4 minutes on each side. Remove and set aside.
- Stir shallot and garlic into the hot pot and cook until softened, 5 to 7 minutes. Deglaze the pot with chicken broth, bringing to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice and lemon zest. Turn off the pot.
- Place a trivet into the pot and place chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Remove chicken and trivet and place chicken into a baking pan.
- Combine water and cornstarch in a small bowl, creating a slurry. Set the Instant Pot® to Saute. Stir in cornstarch slurry and cook until sauce has thickened, about 5 minutes. Pour over chicken and top with mozzarella cheese.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 12.9 g, Cholesterol 111.9 mg, Fat 24.5 g, Fiber 0.6 g, Protein 34.8 g, SaturatedFat 10 g, Sodium 881 mg, Sugar 1.5 g
CHICKEN SALTIMBOCCA
This version is from the BBC Good Food website and is made with fresh basil, rather than the traditional fresh sage. They have it paired with a basil mashed potato dish which I personally didn't care for so feel free to serve it with whatever side you like.
Provided by Irmgard
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Sit the chicken breasts on a board and cut through them horizontally, leaving one side attached.
- Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto.
- Secure with a toothpick.
- Heat the oil in a large, non-stick pan and add the chicken breasts, ham side down.
- Cook for 2 to 3 minutes until golden, then turn over and cook for 2 minutes more.
- Pour over the Marsala and allow to bubble for 1 minute.
- Add the stock and simmer for 5 minutes, until the chicken is cooked.
- Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
- Serve with mashed potatoes and a green salad.
Nutrition Facts : Calories 270.6, Fat 8.8, SaturatedFat 1.5, Cholesterol 70, Sodium 153.2, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 28.6
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