Chicken, Meat, Eggs, And Pizza - Presto precise TUXEDO Instructions Manual

Chicken, Meat, Pizza, and Eggs
Marinade
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic, minced
Mix oil, lemon juice, vinegar, garlic, lemon zest, rosemary, pepper, and salt; add chicken. Cover and refrigerate 2 hours.
Chicken
4 boneless, skinless chicken thighs
1 onion, sliced lengthwise
1 clove garlic, minced
½ cup chicken broth
1 tablespoon lemon juice
Preheat skillet at 325º. Remove chicken from marinade and discard marinade. Brown chicken on each side. Add onion and sauté
2 minutes. Add garlic and sauté 1 minute. Add broth, lemon juice, and rosemary. Reduce heat to 225º; cover and simmer 10 minutes.
Add tomatoes and olives; simmer uncovered an additional 10 to 15 minutes or until most of the liquid is reduced and chicken is
cooked through. Turn off heat and add lemon zest.
4 servings
Presto Tip: Substitute dried oregano for rosemary in marinade and sauce.
4 boneless, skinless chicken breasts
¼ teaspoon black pepper
⅓ cup all-purpose flour
3 tablespoons olive oil, divided
4 tablespoons butter, divided
Cut each chicken breast horizontally to form 8 cutlets. Place cutlets between sheets of wax paper; pound each cutlet to an even
¼ to ½ inch thickness. Season cutlets with pepper. Put flour in a shallow bowl and dredge cutlets.
Preheat skillet at 365º. Add 2 tablespoons of the oil, 1 tablespoon of the butter, and half of the chicken to the skillet. Brown 3 minutes on
one side; turn chicken over and brown an additional 3 minutes on other side. Remove to plate and cover with foil. Add the remaining
1 tablespoon oil and 1 tablespoon butter; brown remaining chicken, remove to plate. Add broth, lemon juice, wine, and capers to skillet.
Reduce sauce by cooking 5 to 6 minutes until liquid has slightly thickened.
Turn off heat. Using nonstick whisk, mix in remaining 2 tablespoons butter until melted. Add chicken to pan and turn to coat evenly in
sauce. Sprinkle with parsley.
8 servings
2 boneless, skinless chicken breasts
3 cups chicken broth
1 cup white wine
1 small onion, sliced
Place chicken between sheets of wax paper; pound to an even ½ inch thickness. Add chicken, broth, wine, onion, garlic, rosemary,
peppercorns, and bay leaf to skillet.
Cover skillet and heat at 165º. Poach chicken by cooking for 17 minutes. Timing begins as soon as control is set. Remove chicken
from poaching liquid. Use chicken as desired.
Variation: Salmon fillets, 3 to 5 ounces each, can be poached in the same manner. Replace garlic, bay leaf, and rosemary with
4 or 5 lemon slices and 1 or 2 sprigs of fresh dill. Reduce cooking time to 14 to 15 minutes.
2 servings
Presto Tips: Poached chicken works well in salads and in soup or stew recipes that call for cooked chicken.
Poaching liquid can be strained and used as a soup starter or in recipes that call for chicken stock.
Mediterranean Chicken
1 teaspoon lemon zest
1 teaspoon dried rosemary
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon dried rosemary
1 pint grape tomatoes
½ cup Kalamata olives, whole
¼ cup green olives, whole
1 teaspoon lemon zest
Chicken Piccata
½ cup chicken broth
½ cup lemon juice (2 lemons)
½ cup white wine
¼ cup capers, rinsed and drained
¼ cup chopped flat leaf parsley
Poached Chicken
3 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon peppercorns
1 bay leaf
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