Cook's Companion CCMC509 Instruction Manual page 19

½ cup all-­purpose flour
8 chicken breast cutlets, trimmed
1 teaspoon sea salt
½ teaspoon fresh ground pepper
8 leaves fresh sage
8 slices prosciutto sliced thin
4 tablespoons extra virgin olive oil
¼ cup dry white wine
2 teaspoons fresh lemon juice
4 tablespoons unsalted butter cut into pieces and chilled
1 tablespoon fresh chopped parsley
• In a bowl combine the flour, salt and pepper.
• Pat the chicken dry then dredge in the flour mixture.
• Place cutlets on a cutting board, top each breast with a
sage leave then a slice of the prosciutto.
• Pound with tenderizer to attach, or use toothpicks.
• Press the power button on the multi-­cooker, select sauté,
then press the time temperature button and increase the
time to 20 minutes. Press start.
• Add the oil to the multi-­cooker and heat for 3 minutes.
• Add the chicken cutlets to multi-­cooker prosciutto side
down.
• Cook for 3 minutes then flip and cook for 3 minutes longer.
• Remove the chicken to a platter.
• Pour off extra fat from multi-­cooker.
• Add in the wine and using a spoon scrape up the browned
bits from the bottom of the pan.
• Add in the lemon juice.
• Add butter one tablespoon at a time stirring till dissolved.
• Stir in parsley and taste for additional salt and pepper.
• Pour sauce over chicken breasts and serve
19
Chicken Saltimbocca
Serves 4