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

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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!

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