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Chicken Prosciutto |
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Serves: 4 Print this Recipe1 slice (3-ounces) prosciutto 1 tablespoon olive oil 4 ounces mushrooms, quartered 1 broiler-fryer chicken, cut into serving pieces, skin removed 1 small onion, cut into thin wedges 1 clove garlic, minced 1/2 cup dry white wine or chicken broth 1/2 cup chicken broth 1 tablespoon dried sage 1 teaspoon tomato paste 1 teaspoon dried rosemary 2 bay leaves 12 whole peppercorns, crushed 1 medium tomato, cored, seeds removed, diced Salt and pepper to taste Cube prosciutto. Heat oil in pressure cooker. Add prosciutto cubes and cook over medium heat for 2 minutes. Add mushrooms and cook until almost tender, about 5 minutes. Remove to a small dish; set aside. In a pressure cooker, combine chicken, onion, garlic, wine, stock, tomato paste, sage, rosemary, bay leaves, and peppercorns. Mix well. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 8 minutes. Release pressure and add tomato and prosciutto mixture. Season to taste with salt and pepper. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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