Chicken Piccata for Pressure Cooker

Submitted by KateL

"Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds."

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photo by The Food Gays

Ready In:: 42mins
Ingredients:: 16
Yields:: 6 chicken breast halves
Serves:: 6

ingredients

6 chicken breast halves
¹⁄₂ cup all-purpose flour
¹⁄₄ cup olive oil
4 shallots, sliced
3 garlic cloves, crushed
³⁄₄ cup chicken broth
¹⁄₃ cup fresh lemon juice
1 tablespoon sherry wine
2 teaspoons salt
¹⁄₄ teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
¹⁄₄ cup sour cream
1 tablespoon potato starch or 1 tablespoon flour
¹⁄₄ cup fresh parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated
1 lemon, thinly sliced, to garnish

directions

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.

Questions & Replies

This recipe sounds good but do I use boneless chicken or bone in chicken?

ggdjg8
How do I print this recipe?

Gillian F.
Are these chicken breast with skin on? I usually use skinless. Can that be used?

Christa M.
bone in or boneless chicken breasts?

ggdjg8

Reviews

I made this for dinner tonight using my electric pressure cooker. It turned out great! I made a few changes though. We don't like olives so I used artichokes. I didn't have any sherry so I used (white) pinot gris. Also, I cut the chicken up a little before browning it because it is easier to eat that way. My husband and I both liked it. I think it tastes just like Macaroni Grill's chicken piccata since I used the artichokes....just needed a side of rosemary bread. :o)

Jewel0401
Great recipe! Don't have a pressure cooker so I cooked the chicken with the other ingredients for about 20 minutes after following the first few steps and added the sour cream mixture right after removing the chicken and before serving. Yum, the sour cream is a touch of genius. This will be my go to for awhile. Also, used sliced kalamita olives in place of the stuffed ones; olives of some type I think are essential to bringing out the flavor.

Maureen S.
Where are the capers? I'm from an Italian family and have visited Italy several times. Capers are ALWAYS a part of picatta in my book. I guess the olives took the place of the capers in this recipe. I followed the recipe pretty closely except I used a jar (about 1/4 cup) of capers in place of the olives. I also left out the cream. It came out quite good! Although I haven't tried it in my pressure cooker, thinly sliced pork loin can be used instead of chicken. Works great on the stove in a csat iron skillet, so should work fine with this recipe. Over all, good recipe!

Angela O.
I made this recipe as directed using thin boneless, skinless chicken breasts. It was fantastic. The sauce was flavorful without being overpowering, and the chicken was juicy and delicious. I cut cooking time down to 7 minutes as I was using thinner breasts. I will definately be making this again!

ddaneman
I love using my pressure cooker and this recipe is a perfect reason why. I used white wine for the sherry and garlic jalapeno stuffed olives. I was impressed that the breading on the chicken stayed perfectly intact after cooker! I served over a wild rice blend and with a side a peas. THANKS for telling the book's author! I just ordered myself a copy. Roxygirl

Roxygirl in Colorado

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Tweaks

I'm so glad to have another delicious recipe that uses my pressure cooker! The only change I made was to substitute about half a yellow onion for the shallots because that's what I had. Thanks!

Fran6
Where are the capers? I'm from an Italian family and have visited Italy several times. Capers are ALWAYS a part of picatta in my book. I guess the olives took the place of the capers in this recipe. I followed the recipe pretty closely except I used a jar (about 1/4 cup) of capers in place of the olives. I also left out the cream. It came out quite good! Although I haven't tried it in my pressure cooker, thinly sliced pork loin can be used instead of chicken. Works great on the stove in a csat iron skillet, so should work fine with this recipe. Over all, good recipe!

Angela O.