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Chicken Piccata

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From YoRipe by Binny's Easy Recipes
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Level

moderate

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Cooking

15 min

Ingredients

Servings

4
Boneless Skinless Chicken Breasts
about 3 pieces
680 g
Olive Oil
1⁄4 cup
Garlic Salt
1 tsp
Salt
1⁄4 tsp
Pepper
1 tsp
Dried Parsley
1 tsp
Chicken Stock
1 cup
Rice
1 cup
Water
1 cup
Butter
1⁄4 cup
Lemon Juice
1⁄4 cup
Capers
2 tbsp
Parsley
fresh

How to cook

Start cooking chicken breast

  • Select Saute mode on your Instant pot.
  • Add the oil to the inner pot.
  • Add the chicken breasts to the hot oil.
  • Sprinkle the seasoning (garlic salt, pepper, dried parsley, salt) onto the chicken.
  • Flip the Chicken breasts so as to get even colour on the chicken breasts.

Start boiling chicken stock

  • Cancel Sautemode.
  • Close the lid of the instant pot. Cook the chicken breasts and rice at high pressure for 10 minutes. Sealing mode.
  • Natural pressure release.
  • Open the lid and remove the perfectly cooked rice bowl.
  • Also remove the chicken breasts from the inner pot.
  • Place them in a bowl and cover with aluminium foil to seal in the juices.

Start making the sauce

  • Select Saute mode again.
  • To the juices from the chicken and the leftover chicken stock add a dollop of butter. Lemon juice and whisk it all together.
  • Cancel Saute mode. The sauce is ready.

Assemble & serve

  • Strain and generously drizzle over the cooked chicken breasts.
  • Add capers and freshly chopped parsley.
  • Serve it hot with rice, cauliflower mash, cauliflower rice or spaghetti.
  • Enjoy an easy yummy lemony caper loaded chicken piccata.
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