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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
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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.
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New to the whole instant pot but i made some changes to make it work for me. The chicken breasts were a little large so i added to minutes to the pressure cooking time. When making the sauce, I wanted it a little thicker so i aded a bit of flour. I then split my breasts so hey were thinner and let them hamg out in the sauce for about ten minutes. Awesome!
This was my first IP trial recipe. Quick and easy! I followed the recipe exactly and served over brown rice with a side of steamed green beans. I will likely make this again and would add flour to the sauce as suggested by the previous review.
3 minutes was not enough under pressure. I would do 5 next time.
Way too much lemon for me.
Did everyone make this with pasta? Has anyone tried it with rice?
Easy and really tasty! Next time i mght actually use a pan to brown the chicken because it was a little tight teying tibrown 4 chicken breasts in my 6QT.
I made this for dinner tonight! I cannot tell you how delicious it was! I served it with zoodles, since we are eating low carb. I added a lityle thickener and more of the broth for more sauce, and it was perfect!!!!
Just made this for lunch with angel hair pasta. Loved it. I would add more lemon… the hubby and I love lemon. I had four larger chicken breasts so I pressure cooked the chicken for 5 minutes.
Made this and have to say it was really lacking in flavor.
Eh… not crazy good..
I made this dish twice last week. We tried it and rhen cooked it fo friend. It is light and delishes!
Easy to make – followed instructions as written – only added a tad more lemon. I dont know if this really saves that much time over the stovetop but sometimes 15-20 min makes a difference. Saved to make again.
Easy, delicious, affordable and the whole family loved it! Will be making again.
I made this for the first dinner I made for my boyfriend’s mother…. huge success!! The chicken was also amazing on salad the next day 🙂
Excellent added lemon at the end with butter to give a more lemony taste
Very good! I cut the lemon amount in half the second time I made it because the capers make it salty.
Very easy. I would be sure to use chicken of equal size or pound out to same size. I made with jasmine rice as shown. Very good
This was my first instant pot attempt and I am a convert! I served this with bean threads and zucchini noodles.
This was my first dish with the InstaPot. Sorry to say that I think it would have been easier to make in a pan.
I would also cut the lemon juice in half next time.