Chicken Piccata For Pressure Cooker Recipe Foodcom Recipes

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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.

CHICKEN PICCATA

Steps:

• Chop the onion and set aside.
• Crush the garlic and add to the onions.
• Combine chicken broth, lemon juice, parsley, capers and black pepper.
• Cut each chicken breast in half to make 4 thin filets.
• Salt and pepper the chicken.
• Pat the chicken in bread crumbs to coat.
• Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
• Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
• Remove chicken from skillet and throw in the onions and garlic.
• Sautee for about 5 minutes or until onions are softened.
• Add the chicken broth mixture and bring to a simmer.
• Add the chicken and let simmer for a few minutes to heat.
• Garnish with lemon slices or parsley.

QUICK CHICKEN PICCATA

Steps:

• Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
• Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
• Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
• Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
• Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
• Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
• Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.