Pressure Cooker Chicken Piccata Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 servings

Source: Facebook group

Ingredients:

• 4 Tbsp olive oil
• 1/2 cup freshly squeezed lemon juice
• 8 skinless, boneless chicken thighs
• 2 Tbsp unsalted butter
• 2 Tbsp minced shallot
• 3/4 cup chicken broth
• 3 Tbsp capers, rinsed
• grated zest of one lemon
• salt and pepper to taste

Steps:

1. In ziplock bag, combine 2 Tbsp. olive oil, lemon juice, salt and pepper. Mix well and add the chicken pieces. Coat the chicken on all sides. Refrigerate in marinade for 2 hours.

 
2. Remove the chicken from the bag and save the marinade. Pat the chicken dry with paper towels.

 
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3. Heat the rest of the olive oil and the butter in the pressure cooker. Working in batches, brown the chicken 3 minutes on each side. Put the chicken on a plate after browning.

 

 
4. Add the shallots and cook, stirring until softened.

 
5. Add the reserved marinade and the chicken broth to the pot, scraping up the brown bits from the bottom of the pot.

 
6. Return the chicken to the pot.

 
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7. Sprinkle with the capers.

 
8. Close the cooker and lock the lid. Pressure cook for 8 minutes. Do a quick release.
9. Open the pressure cooker and stir in the lemon zest. Add more salt and pepper if desired.

 
10. Serve chicken with sauce poured over.