Chicken Breast Cacciatore - Cook's essentials CEPC800 Owner's Manual

CHICKEN BREAST CACCIATORE

This rustic stew could be a meal on its own, but it's also delicious over spiral
pasta.
2 tablespoons olive oil
1 pound cremini or button mushrooms, quartered
1/2 teaspoon salt
2 cups chopped leeks or onions
1/2 cup dry red or white wine
4 1/2 pounds boneless chicken breast cutlets, skinned and cut lengthwise into
3/4-inch-wide strips
2 tablespoons flour
One 28-ounce bottle chunky pasta sauce
2 large green bell peppers, seeded and cut into 1-inch strips
One 6-ounce can pitted ripe black olives, drained
1/4 cup chopped parsley
Salt and freshly ground pepper to taste
Garnishes: 1/2 cup grated parmesan cheese, plus additional to pass at the
table and 3 tablespoons additional chopped parsley
1. Press BROWN and START. Heat 1 tablespoon oil in cooker. Add mush-
rooms and sprinkle with salt. Cook, stirring occasionally, until mushrooms
are nicely browned, 4 to 5 minutes.
2. Add remaining tablespoon of oil and leeks, and cook until leeks soften
slightly, about 2 minutes. Stir in wine and cook until about half evaporates.
3. Dust chicken lightly with flour. Add half of chicken and peppers, then pour
half of pasta sauce on top. Add remaining chicken, peppers, and pasta
sauce.
4. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
5. Set pressure mode for HIGH and cook time for 6 MINUTES. Press START.
6. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
7. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
8. Stir in olives and parsley. Add salt and pepper to taste.
Garnish individual portions liberally with parmesan and a bit more parsley.
Pass extra parmesan in a bowl.
Serves 6 to 8
(6 minutes, high pressure)
30