CHICKEN WITH PROSCIUTTO AND MUSHROOMS

Pressure cooking time: 8 minutes
Other cooking time: 8 minutes Yields: 3-4 servings

Ingredients:
   
1 slice prosciutto (3 oz.)
1 tablespoon olive oil
4 oz. mushrooms, quartered
1 frying chicken, cut into serving
pieces
1 small onion, about 3 oz.
1 large garlic clove
1 medium tomato, about 6 oz.
1/2 cup dry white wine
1/2 cup chicken stock or both
1 tablespoon dried sage
1 teaspoon tomato paste
1 teaspoon dried rosemary
2 bay leaves
12 whole pepper corns, crushed
coarse
Salt and freshly ground black
pepper to taste

Cut the prosciutto in to small cubes. Heat the oil in the pressure cooker. Add prosciutto cook over medium heat for 2 minutes. Add mushrooms cook until they are almost tender, about 5 minutes. Transfer to a small dish. Remove skin from the chicken. Cut into thin wedges. Mince the garlic. Core the tomato, cut in half crosswise squeeze gently to remove seeds, then dice. Add the chicken, onion, garlic, wine, stock or broth, tomato paste, sage, rosemary, bay leaves peppercorns to the pressure cooker. Close the pressure cooker bring up to full pressure. Reduce heat to stabilize pressure cook for 8 minutes. Release pressure add mushrooms, prosciutto tomato. Taste, add salt more pepper if desired.