Elite EPC-813 Series Instruction Manual page 32

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 MEAT & CHICKEN function switch.
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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SPARE RIBS
SERVES 6 -8
Ingredients
1 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon paprika
1 tablespoon vinegar
Directions
Prepare sauce ingredients inside cooking pot.
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Divide ribs up evenly so it fits into the pressure cooker.
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Coat each piece thoroughly with the sauce.
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RECIPES
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
1/4 teaspoon cayenne
1 teaspoon garlic powder
2 lbs pork ribs
1 cup of chicken/beef stock
31 info@maxi-matic.com