Instant Pot® Chicken Saltimbocca recipe

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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