Pressure Cooker Chicken Piccata with Lemon and Capers

2021-01-31
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    520.2
  • Carbohydrates

    47.8 g
  • Cholesterol

    113.9 mg
  • Fat

    12.3 g
  • Fiber

    2.9 g
  • Protein

    47.1 g
  • Saturated Fat

    4.4 g
  • Sodium

    422.9 mg
  • Sugar

    0.4 g
  • Trans Fat

    2.2 g
  • Unsaturated Fat

    0.4 g
  • Potassium

    547.9 mg
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Pressure cooker chicken Piccata with lemon and capers. Lemon and capers bring a whole new dimension to this chicken dish. The lemon juice gives the chicken a tangy flavor, while the capers add a salty crunch.

Pressure Cooker Chicken Piccata with Lemon and Capers

Ingredients

  • 4 tablespoons olive oil
  • 1/2 cup (125 ml) freshly squeezed lemon juice
  • 8 boneless and skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 3/4 cup (180 ml) chicken broth
  • 3 tablespoons capers, rinsed
  • grated zest of 1 lemon
  • salt and freshly ground black pepper

Method

Step 1

In a mixing bowl, combine 2 tablespoons olive oil, lemon juice, salt, and black pepper. Mix well. Add chicken, turning to coat all sides. Cover and refrigerate for 2 hours.

Step 2

Remove marinated chicken from marinade, reserving liquid. Pat dry with paper towel. Season marinated chicken thighs with salt and black pepper.

Step 3

In a pressure cooker turned to the sauté mode, heat remaining oil and butter. Working in the batches, lightly brown marinated chicken for about 3 minutes per side. Remove cooked chicken from the pressure cooker and transfer to a plate.

Step 4

Add the shallots to the pot and cook, stirring, until softened. Pour reserved liquid into the pot along with chicken broth and scrape any browned bits from the bottom. Return chicken to pressure cooker. Sprinkle in drained capers.

Step 5

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 6

Using the Quick Release method, bring pressure to normal. Open the pot (be careful of the steam as you remove the lid) and stir in lemon zest. Season with salt and black pepper, if need it.

Step 7

Transfer cooked chicken to a serving platter. Pour sauce over and serve immediately.

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