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Bacon-Onion Jam
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.
This was so simple and had amazing flavor
I made with angel hair pasta and the whole meal was very delicious. However, next time I’ll try to reduce the sauce a bit more—it seemed too thin for my liking.
My husband and I made this dish tonight and it was delicious. The only thing I changed was I thickened the sauce.
Made this one. Followed the recipe and even with only 3 minutes under pressure breasts turned out dry. If i do it again I’ll use thighs.
This was amazing! Restaurant quality in just a few minutes! Definitely try this recipe!
It was ok. Chicken was tasty. Sauce as written came out a bit bitter and thin.
Next time I’ll Cut the chicken into thin strips more lemon and capers
This recipe was very good. I did find the chicken a little dry so will try pressure cooking it for a little less time.
Only okay
Pretty good. Next time i will double the sauce, and slice the chicken breast thinner.
This was my first meal using my Instapot. It was easy to make. It didn’t wow me, but was still good.
Made this dish…amazing taste…served with basmati rice.
Only change made was to thicken the lemon sauce with a tbsp of cornstarch.
Good easy recipe!
Our first Instapot meal and it was great! Like others, I was naturally inclined to add a lot more seasonings to the chicken. (Garlic and onion powder, etc). Chicken cooked perfectly and was very tender. Sauce was just like in restaurants (its supposed to be thin and light)! Clean up was a breeze. I’m sold one the one pot approach.
Im no pro whrn it comes to instant pot but i have a feeling that chicken recipes are much cooked on a stove or bbq… This recipe was a failure even though i added flour to the sauce and added more time cooking the chicken still it tastes off
Kind of intense on the acid, you might want to wash the capers. Otherwise, it wae euper good.
I made this tonight and it was super easy and delicious! Made it with extra lemon juice and capers since i like my chicken piccata more on the tangy side. Served with mini bowtie noodles and green beans!
Best dish so far!!!!
This came out very tasty and I would make again! I did not have parsley so I seasoned with oregano and red pepper, and added a little cornstarch to thicken the sauce some. The chicken was cooked perfectly. I served with what I had – penne pasta and sauteed veggies (bell peppers, zucchini, yellow squash, onions).
Made it a second time…add baking soda for neutralizing the acids.
Was ok. No astounding flavor. I should have added some cornstarch to the watery gravy i had. I did add some artichokes and was pleased with that.
Sauce was a little thin.
Easiest recipe so far for me. Tasted great. Definitely a do again but agree with others that sauce needs a little thickening.
Easy recipe for my first time pressure cooking chicken. I subbed the capers for green olives because we like them better, plus i added some minced yellow onion and a little crushed red perpper.
Love this recipe! Tried it stove top first, and made it 2 nights in a row it was so good! I add lemon zest – about 1 lemon, and ive thickened the sauce as well. My husband and twins request this often! Serve with rice or pasta or roasted potatoes and green beans or roasted brussel sprouts and its awesome!
I flatten the chicken before searing. Added artichoke hearts. Served over angel hair pasta. Will use a little cornstarch next time to thicken the sauce a bit. Delicious
The chicken wasn’t quite done. I would butterfly chicken or cook an additional 3 minutes. Also place lemon slices in pot while chicken pressure cooks to incorporate more flavor.
Great Recipe! Made it as written except I didn’t measure salt and pepper. I served it over spagetti squash. Easy and delicious. Flavors were well balanced. The sauce was thin and flavorful as it should be. This was a low carb healthy meal the whole family enjoyed.
Yummmmmy!
This was just okay. The lemon soured the whole dish and the sauce just tasted off. Chicken was barely done as well and the ratio of chicken to sauce is off.
The lemon completely overtook the sauce and ruined the flavor.
It was good preferably with pasta instead of rice
Modified this recipe to add a small amt of milk and sugar to balance the tanginess from the capers. Delicious!
My wife and I loved it!!!!!!! I put it over mashed potatoes!!!!!!