Chicken Piccata For Pressure Cooker Recipe

Name: Chicken Piccata For Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast halves; 1/2 cup all-purpose flour; 1/4 cup olive oil; 4 shallots; 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

Servings: persons

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots
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

1
Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).
2
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.
3
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.
4
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.
5
Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.
6
Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.
7
Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 chicken breast halves, 1/2 cup all-purpose flour, 1/4 cup olive oil, 4 shallots, and more.

Yes, Chicken Piccata For Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Piccata For Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions