Chicken Piccata
| By : |
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 4 chicken breasts skinless, boneless,
1 1/2 pounds to1 3/4 pounds - 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons butter
- 2 tablespoons brined capers drained
- 2 tablespoons flat-leaf parsley chopped fresh
- Hot cooked pasta or rice
- Lemon slices
Ingredients
|
|
Instructions
- Season the chicken with salt and pepper. Select sauté on the Instant Pot and adjust to normal. Heat oil in pot; add chicken and cook for 2 to 3 minutes per side until browned.
- Add broth. Press cancel. Secure the lid on the pot.
- Close the pressure-release valve. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
- Use tongs to remove chicken to a serving platter; cover to keep warm.
- Add lemon juice to cooking liquid in pot. Select sauté and adjust to normal. Bring to a simmer and cook for 5 minutes to reduce. Press cancel.
- Whisk butter into sauce; add capers and parsley.
- Pour sauce over chicken. Serve over pasta or rice. Serve with lemon slices.
