Lemon-Infused Chicken Piccata in a Pressure Cooker
Experience the vibrant flavors of Italy with this Lemon-Infused Chicken Piccata made effortlessly in a pressure cooker. Tender chicken breasts are seared to perfection and then cooked in a zesty, aromatic sauce featuring fresh lemon juice, shallots, and pimento-stuffed olives. The dish is finished with a creamy sour cream sauce, topped with a sprinkle of grated Parmesan cheese and garnished with lemon slices. This delightful meal pairs beautifully with sautéed green beans sprinkled with toasted slivered almonds. Impress your family and friends with this restaurant-quality dish, perfect for any occasion!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
chicken breast halves
6 (boneless and skinless)
all-purpose flour
1/2 cup (for dusting)
olive oil
1/4 cup (for sautéing)
shallots
4 (sliced)
garlic cloves
3 (crushed)
chicken broth
3/4 cup (low-sodium preferred)
fresh lemon juice
1/3 cup (from about 2-3 lemons)
sherry wine
1 tablespoon (dry or medium sherry)
salt
2 teaspoons (to taste)
white pepper
1/4 teaspoon (to taste)
dried basil
1 teaspoon (optional for added flavor)
pimento stuffed olives
1 cup (minced)
sour cream
1/4 cup (full-fat preferred)
potato starch or flour
1 tablespoon (for thickening)
fresh Parmesan cheese
1/4 cup (or Fontinella cheese, grated)
lemon
1 (thinly sliced, for garnish)
Instructions
1
Begin by lightly dusting the chicken breast halves with all-purpose flour. This can be easily achieved by placing the flour in a resealable bag, adding the chicken, and shaking to coat. Set aside.
2
In a pressure cooker, heat the olive oil over medium heat. Once hot, add the chicken breasts in batches (approximately two at a time) and sauté until golden brown on all sides. Use long-handled tongs to safely turn the chicken. Once browned, remove the chicken and set aside on a plate.
3
In the same pot, add the sliced shallots and crushed garlic to the remaining oil. Sauté for about 2-3 minutes, scraping the bottom of the pot to release the browned bits stuck to the pan, which adds great flavor.
4
Pour in the chicken broth, fresh lemon juice, sherry wine, salt, white pepper, dried basil, and minced olives. Stir the mixture well to combine all ingredients thoroughly.
5
Carefully place the browned chicken breasts back into the pot, ensuring they are skin-side down. Secure the lid of the pressure cooker and turn the heat to medium-high to build steam. Once high pressure is achieved, reduce the heat to maintain that pressure and cook for 10 minutes.
6
After the cooking time is complete, release the pressure following the manufacturer’s instructions. After the pressure has been fully released, carefully remove the lid.
7
Gently stir the chicken mixture to incorporate the flavors. Transfer the chicken to a serving platter, covering it loosely with foil to keep warm.
8
In a small bowl, whisk together the sour cream and potato starch. Stir this mixture into the remaining cooking liquid in the pot and simmer over medium heat for 1 minute, stirring constantly until the sauce thickens slightly.
9
To serve, spoon the creamy sauce generously over the chicken. Finish by sprinkling with grated Parmesan cheese and garnishing with thinly sliced lemon rounds.
10
This dish yields 6 servings, making it perfect for family dinners or special gatherings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Lemon-Infused Chicken Piccata in a Pressure Cooker.
How many servings does this dish yield?
This recipe yields 6 servings.
What is the primary cooking equipment used?
A pressure cooker is used for this recipe.
What kind of chicken is required?
You need 6 boneless and skinless chicken breast halves.
How do you prepare the chicken before cooking?
The chicken is lightly dusted with all-purpose flour by shaking it in a resealable bag.
What type of oil is used for sautéing the chicken?
1/4 cup of olive oil is used for sautéing.
How many shallots are needed?
The recipe calls for 4 sliced shallots.
How much garlic is included?
3 crushed garlic cloves are used.
What is the base liquid for the sauce?
The base liquids include chicken broth, fresh lemon juice, and sherry wine.
How much lemon juice is required?
1/3 cup of fresh lemon juice is needed, which is about 2 to 3 lemons.
What type of wine is added to the recipe?
1 tablespoon of dry or medium sherry wine is used.
What spices are used for seasoning?
The dish is seasoned with salt, white pepper, and dried basil.
What kind of olives are used in this piccata?
1 cup of minced pimento stuffed olives are included.
How long should the chicken cook under high pressure?
The chicken should cook for 10 minutes once high pressure is achieved.
How do you release the pressure after cooking?
Follow the manufacturer’s instructions for releasing pressure after the 10-minute cooking time.
What is used to thicken the sauce?
A mixture of sour cream and potato starch or flour is used to thicken the sauce.
What type of sour cream is recommended?
Full-fat sour cream is preferred for this recipe.
What kind of cheese is sprinkled on top?
Grated Parmesan or Fontinella cheese is used for the topping.
How is the dish garnished?
The dish is garnished with thinly sliced lemon rounds.
What side dish pairs well with this chicken?
It pairs beautifully with sautéed green beans sprinkled with toasted slivered almonds.
How should the chicken be placed in the pressure cooker?
The browned chicken breasts should be placed skin-side down in the pot.
What heat setting is used to build steam in the pressure cooker?
Medium-high heat is used to build steam.
How do you brown the chicken?
Sauté the chicken in batches in olive oil until golden brown on all sides.
What is the preparation for the olives?
The pimento stuffed olives should be minced.
How much potato starch is needed for thickening?
1 tablespoon of potato starch or flour is required.
Can I use low-sodium broth?
Yes, low-sodium chicken broth is preferred for this recipe.
How long do you simmer the sauce after adding the thickener?
Simmer and stir constantly for 1 minute until the sauce thickens slightly.
What is the purpose of scraping the bottom of the pot?
Scraping the bottom releases browned bits which add great flavor to the sauce.
Is the basil mandatory?
Dried basil is optional but recommended for added flavor.
How many lemons are needed in total?
You need about 2-3 lemons for juice and 1 additional lemon for garnish.