Pressure Cooker Chicken Piccata Food

PRESSURE COOKER CHICKEN PICCATA

Steps:

• Butterfly Chicken Breasts and cut in half. Place between wax paper and lightly pound thick part, to match the thinner side. Salt and Pepper Chicken and dredge through Potato Starch. Shake off excess Starch and set aside on plate.
• Select Sauté/Browning on Pressure Cooker and adjust to High/More. Allow Pressure Cooker cooking pot to fully heat.
• Add 2 Tablespoons Olive Oil and 2 Tablespoons Butter to cooking pot. When Butter is melted, add half of the Chicken and pan fry each side about 60 seconds, until brown. Remove Chicken to a plate. Add the rest of the Olive Oil and 2 Tablespoon of Butter. Pan fry the rest of the Chicken and remove to a plate.
• Add Shallots and Sauté, until slightly brown, being careful to not let them burn. Pour in the Wine/Broth and deglaze cooking pot, making sure to scrape up all the stuck on bits.
• Add Lemon Slices and Chicken to Pressure Cooker cooking pot.
• Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. Allow a 5 minute Natural Pressure Release and then release the rest of the pressure. Turn off Pressure Cooker.
• Remove Chicken and Lemon Slices to a serving plate and place in warm oven or cover to keep warm. Select Sauté/Browning/Normal. Add 2 Tablespoons of Butter to cooking pot and Whisk to thicken. Turn off Pressure Cooker. Add Capers, Juice of one Lemon and Parsley and mix through. Spoon Sauce over Chicken.

PRESSURE COOKER CHICKEN PICCATA

Steps:

• Pressure Cooker Chicken Piccata Prep Time 20 mins Cook Time 2 mins Pressure Release 10 mins Total Time 22 mins Pressure Cooker Chicken Piccata is an Italian Favorite. It is basically pan-fried Chicken Schnitzel with a simple to make, Lemon Cream Sauce. Course: Dinner, Lunch Cuisine: Italian Servings: 4 servings Instructions Butterfly Chicken Breasts and cut in half. Place between wax paper and lightly pound thick part, to match the thinner side. Salt and Pepper Chicken and dredge through Potato Starch. Shake off excess Starch and set aside on plate. Select Sauté/Browning on Pressure Cooker and adjust to High/More. Allow Pressure Cooker cooking pot to fully heat. Add 2 Tablespoons Olive Oil and 2 Tablespoons Butter to cooking pot. When Butter is melted, add half of the Chicken and pan fry each side about 60 seconds, until brown. Remove Chicken to a plate. Add the rest of the Olive Oil and 2 Tablespoon of Butter. Pan fry the rest of the Chicken and remove to a plate. Add Shallots and Sauté, until slightly brown, being careful to not let them burn. Pour in the Wine/Broth and deglaze cooking pot, making sure to scrape up all the stuck on bits. Add Lemon Slices and Chicken to Pressure Cooker cooking pot. Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. Allow a 5 minute Natural Pressure Release and then release the rest of the pressure. Turn off Pressure Cooker. Remove Chicken and Lemon Slices to a serving plate and place in warm oven or cover to keep warm. Select Sauté/Browning/Normal. Add 2 Tablespoons of Butter to cooking pot and Whisk to thicken. Turn off Pressure Cooker. Add Capers, Juice of one Lemon and Parsley and mix through. Spoon Sauce over Chicken. Cast Iron Skillet Heat Skillet on Medium High for five minutes. Add 2 TBL Oil and 2 TBL Butter. When Butter melts, Brown Chicken in batches on both sides, about 3 minutes each side. Remove to a plate and cover to keep warm. Add 2 TBL Butter and Sauté the Shallots for about a minute. Deglaze the pot with Wine and add Lemon Slices. Simmer Lemon Slices for 5 minutes. Remove Lemon and Whisk in 2 TBL Butter. Add in Parsley and Capers. Squeeze in one Lemon. Plate Chicken in Skillet and simmer 3 minutes. Plate Chicken and spoon Sauce over Chicken. Recipe Notes Chicken Broth can be subbed for the White Wine.

CHICKEN PICCATA FOR PRESSURE COOKER

Steps:

• Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).
• In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.
• Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.
• Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.
• Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.
• Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
• Makes 6 servings.