Chicken Piccata
30-60 min, 4 servings, black pepper, brined capers, butter, celiac, chicken breasts, chicken broth, contributed, cook 10 min, easy, flat-leaf parsley, fresh lemon juice, gluten free, hot cooked pasta, Instant Pot Miracle, italian, lemon slices, low carb, main course, olive oil, prep 20 min, pressure cook, salt
Ingreadient
- 4 chicken breasts
- 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
- 2 tablespoons flat-leaf parsley
- Hot cooked pasta
- Lemon slices
Direction
- 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.
