Rootitoot Chicken Piccata
A classic lemon-caper chicken piccata adapted for the Instant Pot, from The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot. Serve with the pasta or rice of your choice.
Ingredients
| 2 | boneless chicken breasts | |
| — | salt and pepper | |
| 1/4 cup | 60 ml | flour |
| 1 Tbsp | 15 ml | olive oil |
| 1 Tbsp | 15 ml | butter |
| 2 Tbsp | 30 ml | minced shallots (optional) |
| 1 tsp | 5 ml | minced garlic (optional) |
| 1/2 cup | 120 ml | chicken broth |
| 1/2 cup | 120 ml | white wine |
| 1/4 cup | 60 ml | lemon juice |
| 2 Tbsp | 30 ml | butter |
| 2 Tbsp | 30 ml | capers, drained |
| 2 Tbsp | 30 ml | flat-leaf Italian parsley, chopped |
| — | lemon slices for serving |
Instructions
Slice the chicken breasts in half lengthwise to produce 2 thin, full-sized pieces from each breast. Pound them between two sheets of plastic wrap until they are 1/4 inch thick. (If you don't have a mallet, use the bottom of a saucepan.) Season them with salt and pepper and then lightly dredge with flour, knocking off the excess.
Press Saute and when the display says Hot, add the oil and 1 Tbsp butter and swirl it around. Saute the chicken for a couple of minutes per side until golden brown. Do this in batches and don't crowd the chicken. Transfer them to a plate as you go and cover with foil.
If you are using the shallots and garlic, add the shallots to the pot now and saute for a minute or so, then hit Cancel, add the garlic and stir and saute as the pot cools.
Add the broth and wine and deglaze the pot: scrape all the brown bits off the bottom into the liquid. Return the chicken to the pot, no trivet required. Close the lid, make sure the valve is set to Sealing and hit Pressure Cook (or Manual). Use the +/- buttons to get to 2 minutes.
When it beeps that it's done, leave it for a 5-minute natural release. Then press Cancel, flip the valve to Venting and when the pin drops, open the pot. Transfer the chicken to a plate and cover with foil again.
Hit Saute and add the lemon juice to the cooking liquid. Bring it to a boil. Simmer for a few minutes to reduce the sauce to about 2/3 cup. Press Cancel and whisk in the butter.
Optional: This is not traditional, but if you like a thicker sauce, mix 1 - 1 1/2 tsp cornstarch with 2 tsp water and add to the boiling sauce to thicken it.
Press Cancel, stir in the capers and parsley and pour the sauce over the chicken. Garnish with lemon wedges and serve with the pasta or rice of your choice.