Chicken Piccata IP

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Pressure Cooker Chicken Piccata is an Italian Favorite. It is basically pan-fried Chicken Schnitzel with a simple to make, Lemon Cream Sauce.

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Ingredients

  • 2 Chicken Breasts boneless/skinless
  • 1/4 cup/44g Potato Starch
  • 1 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 6 TBL/70.65g Butter
  • 3 TBL Extra Virgin Olive Oil
  • 1 large/40g Shallots minced
  • 2-3 large Lemons (2 sliced thin)
  • 1/3 cup Dry White Wine
  • 1/2 cup Chicken Stock/Broth
  • 2-3 TBL Whole Capers drained/rinsed
  • 1/3 cup/7g Fresh Flat Leaf Parsley chopped

Preparation

Step 1

Butterfly Chicken Breasts and cut in half. Place between wax paper and lightly pound thick part, to match the thinner side. Salt and Pepper Chicken and dredge through Potato Starch. Shake off excess Starch and set aside on a plate.

Select Sauté/Browning on Pressure Cooker and adjust to High/More. Allow Pressure Cooker cooking pot to fully heat.

Add 2 Tablespoons Olive Oil and 2 Tablespoons Butter to the cooking pot. When Butter is melted, add half of the Chicken and pan fry each side about 60 seconds, until brown. Remove Chicken to a plate. Add the rest of the Olive Oil and 2 Tablespoon of Butter. Pan fry the rest of the Chicken and remove to a plate.

Add Shallots and Sauté, until slightly brown, being careful to not let them burn. Pour in the Wine/Broth and deglaze the cooking pot, making sure to scrape up all the stuck on bits.

Add Lemon Slices and Chicken to Pressure Cooker cooking pot.

Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. Allow a 5-minute Natural Pressure Release and then release the rest of the pressure. Turn off Pressure Cooker.

Remove Chicken and Lemon Slices to a serving plate and place in warm oven or cover to keep warm. Select Sauté/Browning/Normal. Add 2 Tablespoons of Butter to cooking pot and Whisk to thicken. Turn off Pressure Cooker. Add Capers, Juice of one Lemon and Parsley and mix through. Spoon Sauce over Chicken.

Chicken Broth can be subbed for the White Wine.

** If a thicker Sauce is desired, make a Slurry by removing 1/4 cup of Sauce from Pressure Cooker, add 2 teaspoons Potato Starch and Whisk until smooth. Add Slurry to cooking pot and Whisk to combine

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