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 sauteed spinach.
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 sauteed spinach.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- lemon slices
- 4 chicken breasts (skinless boneless, 1 1/2 to 1 3/4 pounds)
- 2 tablespoons brined capers (drained)
- 2 tablespoons flat-leaf parsley (chopped fresh)
- hot cooked pasta (or rice)
- Carbohydrate 4.88897208585056 g
- Cholesterol 245.25156250654 mg
- Fat 52.863577294496 g
- Fiber 1.36933328331496 g
- Protein 57.5148718751366 g
- Saturated Fat 16.9886125016126 g
- Serving Size 1 1 serving (365g)
- Sodium 256.596958351155 mg
- Sugar 3.51963880253559 g
- Trans Fat 4.39448187518254 g
- Calories 729 calories
Step-by-step
- 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. 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.
- Pour sauce over chicken. Serve over pasta or rice. Serve with lemon slices.
While traditional piccata relies on dredging meat in flour to thicken the pan sauce through starch gelatinization, pressure cooking achieves a lighter emulsion entirely through mechanical reduction and fat mounting. Searing the skinless boneless breasts at high heat for precisely two to three minutes per side builds surface glutamates via the Maillard reaction without overcooking the lean interior. Deglazing with chicken broth and fresh lemon juice dissolves those browned fond bits into the liquid before the three-minute high-pressure cycle tenderizes the protein fibers. Simmering the residual cooking liquid uncovered for five minutes evaporates excess water, concentrating the citrus acids to a proper consistency before whisking in cold butter. Emulsifying two tablespoons of solid butter off the remaining heat coats the sauce proteins evenly, preventing the dairy solids from separating into an oily slick. Brined capers and chopped flat-leaf parsley contribute sharp salinity and volatile aromatic compounds that balance the heavy fats. Pairing this pan sauce with starch like hot cooked pasta or rice provides a neutral base to absorb the aggressive acidity, while side portions of steamed green beans supply crisp texture contrast.
