Recipes - Cook's essentials K42027 Instruction Manual

RECIPES

Recipes are courtesy of www.recipezaar.com and www.fastcooking.ca.
Please note that all of the information is for your reference only and can be adjusted according to
the user's preference.
CHICKEN PICCATA
SERVES 6
Ingredients
6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon sherry wine
2 teaspoons salt
1/4 teaspoon white pepper
Directions
Lightly dust chicken pieces with flour.
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Follow the "BROWNING" instructions in this manual: heat oil. Add chicken breasts, two at a
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time, and sauté in hot oil until brown on all sides. Remove from inner pot and set on a paper
towel lined dish.
Add shallots and garlic to the inner pot and sauté for 3 to 5 minutes, scraping bottom of pan
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to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt,
pepper, basil, and olives.
Cancel "BROWNING."
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In the cooking pot, add chicken pieces skin side down back in.
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Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press
the CHICKEN BREASTS button.
When the pressure cooker has finished the cooking cycle, release the pressure by carefully
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setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can
be turned and unlocked.
Stir chicken mixture, then transfer just the chicken to serving platter, and cover to retain heat.
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Whisk sour cream and starch together. Stir into cooking liquid inside the pressure cooker and
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cook over manual heat 1 minute, stirring constantly.
Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
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1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or flour
1/4 cup fresh parmesan cheese, grated (1 ounce)
fontinella cheese, grated
1 lemon, thinly sliced, to garnish
1 teaspoon dried basil
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