Cook's Companion CCMC509 Instruction Manual page 15

6 boneless skinless chicken breast filets1 teaspoon sea salt
½ teaspoon fresh ground pepper
4 tablespoons extra virgin olive oil divided
8 ounces' fresh mushrooms, sliced
3 cups madeira wine
4 cloves garlic, minced
2 cups chicken stock
2 tablespoons of corn starch
1 tablespoon butter
Salt and pepper to taste
1 cup of mozzarella
1 tablespoon fresh chopped parsley
• Flatten the chicken breasts to an even ¼ inch thickness.
Pat the breasts dry then rub with salt and pepper.
• Press the power button on the multi cooker. Select the
Sauté function, then press start.
• Add two tablespoons of the olive oil to the multi-­cooker
and let heat for 2 minutes.
• Add the chicken breasts and cook for 4 minutes per side.
• Remove the chicken to a platter.
• Press the time/temperature button select 400 degrees then
press timer for 10 minutes then again press start.
• Add the remaining oil to the multi-­cooker and let heat for 2
minutes.
• Add the mushrooms and stir for 2 minutes longer.
• Dissolve the corn starch in 2 tablespoons of the chicken
stock and add to the multi-­cooker.
• Add the remaining ingredients but the butter and parsley.
• Stir and bring sauce to a boil let simmer for 5 minutes.
• Stir in the butter till dissolved.
• Add the chicken breasts back in and cook 3 minutes longer.
• Sprinkle with parsley and serve.
15
Chicken Madeira
Serves 6