Instant Pot Chicken Piccata

★★★★★

Poultry, Pressure Cooker

Ingredients

1.5 pounds Chicken Breasts skinless and boneless
3 tablespoons Extra Virgin Olive Oil

Dredging Mixture:
1 teaspoon Salt
Black Pepper to taste
¼ cup All-Purpose Flour
¼ cup Finely Grated Parmesan
1 teaspoon dried oregano
1 teaspoon dried basil

Sauce:
3 tablespoons Unsalted Butter
2 garlic cloves, diced
1.25 cups Chicken Stock
¼ cup Capers
1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
1 cup dry white wine
¼ cup Lemon juice fresh
2 tablespoons Corn Starch
¼ cup cold water

Garnish:
2 tablespoons Fresh Parsley

Directions

Prepare and Dredge Chicken
Butterfly the chicken breasts, and then cut them through, so they are cut in half and far thinner.
Pound them with a meat tenderizer or a rolling pin to make them even in thickness.
Season them on both sides with salt and pepper.
In a wide plate/bowl combine the flour, oregano, basil, and Parmesan.
Dredge each chicken piece in the flour mixture, being sure to cover both sides. And set aside.
Turn your Instant Pot on the SAUTE function, and add the oil.
When it reads “hot”, place the chicken breasts in and brown on each side. Cooking for 3-4 minutes a side.
Remove from pot, and add in chicken stock to deglaze the pan. Use a wooden spoon to scrape off any of the brown bites.
Add butter & garlic, then saute for about a minute. Add the chicken breasts, lemon juice, white wine, artichoke hearts & capers to the pot.
Place lid on the pot and lock into place. Set valve to “sealing”
Set pot to manual high pressure and cook for 4 minutes.
Let pressure naturally release for 5 minutes, then turn valve to “venting” and remove lid.
Take the chicken pieces out of the pot, and turn it onto the SAUTE function. Combine the corn starch with the cold water, and use a fork to whisk it together, then add it to the sauce in the pot.
Cook for 1-2 minutes until thickened, then spoon over the chicken.
Garnish with fresh parsley and serve immediately

Nutrition