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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup pimento stuffed olives |
||
| Calories 321 | ||
| Calories from Fat 173 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.3g | 29% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 54mg | 18% | |
| Sodium 989mg | 41% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 16.3g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 0.7g | ||
| Protein 19.6g | 39% | |
Chicken Piccata for Pressure Cooker
By: KateL
Jul 27, 2008
Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds.
SERVES 6 , 6 chicken breast halves
Ingredients
- 6 chicken breast halves
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 4 shallots
- 3 garlic cloves, crushed
- 3/4 cup chicken broth
- 1/3 cup fresh lemon juice
- 1 tablespoon sherry wine
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 teaspoon dried basil
- 1 cup pimento stuffed olive, minced
- 1/4 cup sour cream
- 1 tablespoon potato starch or flour
- 1/4 cup fresh parmesan cheese, grated (1 ounce) or fontinella cheese, grated
- 1 lemon, thinly sliced, to garnish
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.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top > Pressure Cooker
Featured Reviews for This Recipe
From: appleydapply
On Oct 27, 2008
This was amazing; my family raved about it! The only change I made was to add 1 tsp of dried thyme because I always add thyme to lemon-chicken. 
This is a definite keeper for us; thanks for sharing it! I am always looking for great recipes for my PC.
From: diner524
On Oct 25, 2008
This was so tasty, just loved it!!! I made this as written, except used 3 very large chicken breast halves but kept the same amount for the sauce, as I was serving it over pasta and left out the olives. I loved how it infused the flavor into the chicken. Will definitely make again, but will probably sub boneless, skinless chicken breasts and decrease the cooking time. Thanks for sharing a great recipe Kate. Made for 123 tag.
From: Chef #990348
On Oct 15, 2008
This recipe is incredible!!!! I just bought a pressure cooker from Wolfgang Puck and was worried about finding some recipes, considering the book they send you is a joke...I decided to try this one and I have to tell you,...I made it for my family of 5 and when dinner was done there was not a drop to be found!!!! My sons are very picky and never finish their dinner and it was GONE! The only things I changed were: I added more chicken broth (I like it to have more of a sauce) I used a whole can...and used two fresh lemons ( it was nice and tart) and added mushrooms. The compliments at dinner was definately note worthy and definate a do over! Thank you for this fantastic recipe, can't wait to try more!
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