Chicken Piccata

There is something irresistible about the combination of tangy lemon, briny capers, fresh herbs, and the rich flavor of butter—which is perhaps why this dish retains its popularity. Serve with pasta or rice and fresh steamed green beans or sautéed spinach.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Manual/Pressure (High)

CLOSED POT TIME: 10 minutes

TOTAL TIME: 30 minutes + 5 minutes simmer

RELEASE: Quick

SERVES: 4

• 4 skinless, boneless chicken breasts (1½ to 1¾ pounds)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons butter
• 2 tablespoons brined capers, drained
• 2 tablespoons chopped fresh flat-leaf parsley
• Hot cooked pasta or rice
• Lemon slices

PREP

Season the chicken with salt and pepper. Select sauté on the Instant Pot® and adjust to normal. Heat oil in pot; add chicken and cook for 2 to 3 minutes per side until browned. Add broth. Press cancel. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press cancel. Use tongs to remove chicken to a serving platter; cover to keep warm.

Add lemon juice to cooking liquid in pot. Select sauté and adjust to normal. Bring to a simmer and cook for 5 minutes to reduce. Press cancel. Whisk butter into sauce; add capers and parsley.

SERVE

Pour sauce over chicken. Serve over pasta or rice. Serve with lemon slices.