Name: Instant Pot® Chicken Saltimbocca recipe
Ingredients: 4 skinless, boneless chicken breast halves;salt and ground black pepper to taste;2 tablespoons chopped fresh sage;4 slices prosciutto;¼ cup all-purpose flour;2 tablespoons butter;2 tablespoons olive oil;1 shallot, diced;1 teaspoon minced garlic;1 cup chicken broth;¼ cup lemon juice;1 tablespoon lemon zest;2 tablespoons water;1 tablespoon cornstarch;4 slices mozzarella cheese

All Recipes Best Recipe World Cuisine Recipes European Italian

Ingredients

4 skinless, boneless chicken breast halves salt and ground black pepper to taste 2 tablespoons chopped fresh sage 4 slices prosciutto ¼ cup all-purpose flour 2 tablespoons butter 2 tablespoons olive oil 1 shallot, diced 1 teaspoon minced garlic 1 cup chicken broth ¼ cup lemon juice 1 tablespoon lemon zest 2 tablespoons water 1 tablespoon cornstarch 4 slices mozzarella cheese

Nutrition Info

416.6 calories carbohydrate: 12.9 g cholesterol: 111.9 mg fat: 24.5 g fiber: 0.6 g protein: 34.8 g saturatedFat: 10 g servingSize: - sodium: 881 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Directions

Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season with salt and pepper. Open each butterflied chicken breast and sprinkle with sage. Add a slice of prosciutto and close each chicken breast. Dredge in flour.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot, add olive oil. Sear chicken breasts until golden brown, 3 to 4 minutes on each side. Remove and set aside.
Stir shallot and garlic into the hot pot and cook until softened, 5 to 7 minutes. Deglaze the pot with chicken broth, bringing to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice and lemon zest. Turn off the pot.
Place a trivet into the pot and place chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Remove chicken and trivet and place chicken into a baking pan.
Combine water and cornstarch in a small bowl, creating a slurry. Set the Instant Pot® to Saute. Stir in cornstarch slurry and cook until sauce has thickened, about 5 minutes. Pour over chicken and top with mozzarella cheese.

Recipe Yield

4 servings

Recipe Note

A twist to the classic saltimbocca recipe, made in the Instant Pot® with chicken!

Alternatives to this recipe

See more alternatives

All Recipes Ideas

All Recipes - Recipe Tags: Recipe Instant Pot® Chicken Saltimbocca, simple recipe Instant Pot® Chicken Saltimbocca, recipe Instant Pot® Chicken Saltimbocca, recipe Instant Pot® Chicken Saltimbocca, Instant Pot® Chicken Saltimbocca recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe instant, , easy recipes , baking , tasty recipe best recipes