Chicken Piccata

There is something irresistible about the combination of tangy lemon, briny capers, fresh herbs, and the rich flavor of butter—which is perhaps why this dish retains its popularity. Serve with pasta or rice and fresh steamed green beans or sautéed spinach.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Celiac, Gluten Free, Low Carb

Cooking Technique

Pressure Cook

Keywords

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 Culinary Team, italian, lemon slices, low carb, main course, olive oil, prep 20 min, pressure cook, salt

Prep Time

20 min

Cook Time

10 min

Servings

4 servings

Ingredients

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

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.