PC #6, Chicken Piccata, with recipe, #13, PC #6

Pressure cooker Chicken Piccata

#12th new recipe of the year and #6 for the pressure cooker.

I made this back in march and thought I should finally get to sharing since I had a free moment. AKA off for 4th of July LOL

It was tasty and I would eat it again. 

As usual, I used the recipe as a guide...

INGREDIENTSNutrition

SERVINGS6YIELD6 chicken breast halvesUNITSUS

• 6chicken breast halves
• 1⁄2cup all-purpose flour
• 1⁄4cup olive oil
• 3garlic cloves, crushed
• 3⁄4cup chicken broth
• 1⁄3cup fresh lemon juice
• 2teaspoons salt
• 1⁄4teaspoon white pepper
• 1⁄4cup sour cream
• 1tablespoon potato starch or 1 tablespoon flour

I used 2 large chicken breasts, cut in half & black pepper. I don't actually think I even used sour cream. There were 6 ingredients I didn't use at all!  You will see stuff missing when you ready the directions below.  Go check out the "real" recipe HERE.

DIRECTIONS

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.
8. Makes 6 servings.