Pressure Cooker Chicken Piccata is an Italian Favorite. It is basically pan-fried Chicken Schnitzel with a simple to make, Lemon Cream Sauce.
Pressure Cooker Chicken Piccata Lemon Cream Sauce
A very popular meal in Italian restaurants is Chicken Piccata. The Chicken is Butterflied, sliced and pounded and then sautéed and served in a yummy and delicious lemon cream sauce. You might think uh oh, this is complicated. It’s not. This is one of the simplest recipes around, which produce a full and deep flavors.
Most of you probably already have all the ingredients in your pantry!
Usually made in a Heavy Skillet or Cast Iron Skillet, this Pressure Cooker Chicken Piccata, cooked in the Pressure Cooker is a bit quicker, won’t heat up your kitchen and is equally as good! Instructions for both methods are included below.
The Cast of Ingredients is very small. The most “unusual” ingredient are the Capers. Capers are the unripened flower buds of a perennial bush native to the Mediterranean.
They are a key ingredient to authentic Piccata recipes. Capers come in various sizes from a small peppercorn size, called Non Pareil Capers to ones the size of peas, called Capote Capers, which I use here.
I always have a jar or two in my house. There is a place in West LA, that makes this incredible Shrimp with Pasta and Capers recipe. I will have to go visit and get their recipe.
They are also delicious on Smoked Salmon! I’m Jewish. Sunday mornings are full of Nova, Bagels, Onions, Tomatoes, Cream Cheese, Smoked Salmon, Capers!!!!
You’ve heard the word, “Scaloppine,” I’m sure. It’s just thinly sliced meat. Carefully and with a Sharp Knife, butterfly your Chicken Breast.
This same method is used for my Instant Pot Pressure Cooker Italian Chicken Marsala recipe.
The Chicken Breast will stay nice and moist, as the Potato Starch will help to protect the Chicken from becoming rubbery.
Dredge the Chicken through Potato Starch and shake off the excess.
Flour tends to become quite gummy and leaves an after taste. It is fine to use if you cook this on the Stove Top.
The rind of the Lemon, will add a bit of bitterness, so start with less and you can always add more Lemon Juice later.
Slice the Lemons into 1/4 inch slices and remove any seeds.
If you choose to not use Lemon Slices, then add Lemon Juice to your total liquid amount.
Use the Sauté or Browning button on your Pressure Cooker and allow cooking pot to fully heat. Heating a stainless steel pot before adding a fat, will help to make the pot non-stick.
Once the Butter melts, add in half of the Chicken and Pan Fry on each side.
Remove the Chicken to a plate. Add a little more Olive Oil and Butter and Pan Fry the rest of the Chicken.
I used a really delicious and superb Olive Oil which was imported directly from a particular tree in Italy. I can’t tell you much about it yet, as I am working out the details with the Company.
The Olive Oil is not sold in stores. The brand I link to above is what I normally use and is very good quality too.
Toss in the diced Shallots and Sauté them in the Olive Oil/Butter for a wee bit, being careful not to let them burn.
You can see in the last photo, that nothing is stuck to the bottom of the cooking pot at all.
Add the Lemon Slices to the Pressure Cooker cooking pot and turn off the Pressure Cooker. I tripled the recipe, so I tripled the Lemon Slices…don’t put that many Lemons in the pot for a single recipe!!!
My husband loves, loves, loves this recipe, so I made a whole bunch extra for him to eat, while I eat other “weird” stuff for dinner. I love all kinds of interesting spices.
He does not, so, when I make a “normal” recipe, I usually double or triple, so that he can have meal and not kvetch at other stuff I make.
By “weird” stuff, I mean recipes like Pressure Cooker Baba Ghanoush, Pressure Cooker Roasted Onion Garlic Hummus, Pressure Cooker Chicken Tikka Masala and other delicious and wonderful flavors. He’s a bore.
Place Chicken on top of Lemon Slices. If you are not using Lemon Slices, just add the Chicken right into the liquid.
Alternatively, you can cut a Lemon in half, squeeze the juice into the pot and then toss in the spent rind.
If using Cauliflower, keep the Cauliflower in large pieces. I always soak my potatoes in water for about 30 minutes before cooking.
You don’t have to do this. I just feel that the mashed potatoes taste better and are less starchy/sticky/gummy feeling. If you are going to make potatoes, dice them very, very small.
Remove Chicken and Lemon Slices to a plate. Cover to keep warm or place in warm oven, while you reduce the Sauce.
If you want a crisp piece of Chicken, you could also toss the Schnitzel into the Air Fryer or under the Broiler.
It really doesn’t make much of a difference, as the hot Sauce will soften the coating anyway for the Pressure Cooker Chicken Piccata and if using Cast Iron.
Once the Sauce has reduced, Whisk in the rest of the Butter to thicken Sauce. Depending on how much Lemon, Wine, Broth you add into your cooking pot, you may not need to reduce the Sauce.
Also, some of the Potato Starch will mix with the liquid, so play this by ear!
The Butter will thicken the Sauce. Turn off Pressure Cooker.
Add the Capers to the Sauce. Squeeze in the remaining Lemon and add the chopped Parsley. Stir to combine.
The freshly squeeze Lemon after cooking will give the dish a nice pop of Fresh Lemon.
Make sure to taste and adjust, before adding the Lemon. You don’t want to over power the Chicken.
Plate the Chicken and pour the Sauce over the Chicken.
Sauté Shallots, Deglaze the Skillet and Simmer Lemons for a few minutes. Add a little Butter.
Add back the Chicken to warm and finish cooking.
Both ways are easy and the taste is the same.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 8-inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Electric Pepper Mill
- 6 oz Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- OXO Stainless Steel Tongs
- Round Dessert Pans
- Stainless Steel Tall Legged Trivet
- Capote Capers
- Potato Starch
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Here is the handy printable recipe:
Pressure Cooker Chicken PiccataPrint Pin Rate
- 2 Chicken Breasts boneless/skinless
- 1/4 cup/44g Potato Starch
- 1 tsp Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 6 TBL/70.65g Butter
- 3 TBL Extra Virgin Olive Oil
- 1 large/40g Shallots minced
- 2-3 large Lemons (2 sliced thin)
- 1/3 cup Dry White Wine
- 1/2 cup Chicken Stock/Broth
- 2-3 TBL Whole Capers drained/rinsed
- 1/3 cup/7g Fresh Flat Leaf Parsley chopped
- Butterfly Chicken Breasts and cut in half. Place between wax paper and lightly pound thick part, to match the thinner side. Salt and Pepper Chicken and dredge through Potato Starch. Shake off excess Starch and set aside on plate.
- Select Sauté/Browning on Pressure Cooker and adjust to High/More. Allow Pressure Cooker cooking pot to fully heat.
- Add 2 Tablespoons Olive Oil and 2 Tablespoons Butter to cooking pot. When Butter is melted, add half of the Chicken and pan fry each side about 60 seconds, until brown. Remove Chicken to a plate. Add the rest of the Olive Oil and 2 Tablespoon of Butter. Pan fry the rest of the Chicken and remove to a plate.
- Add Shallots and Sauté, until slightly brown, being careful to not let them burn. Pour in the Wine/Broth and deglaze cooking pot, making sure to scrape up all the stuck on bits.
- Add Lemon Slices and Chicken to Pressure Cooker cooking pot.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. Allow a 5 minute Natural Pressure Release and then release the rest of the pressure. Turn off Pressure Cooker.
- Remove Chicken and Lemon Slices to a serving plate and place in warm oven or cover to keep warm. Select Sauté/Browning/Normal. Add 2 Tablespoons of Butter to cooking pot and Whisk to thicken. Turn off Pressure Cooker. Add Capers, Juice of one Lemon and Parsley and mix through. Spoon Sauce over Chicken.
Cast Iron Skillet
- Heat Skillet on Medium High for five minutes. Add 2 TBL Oil and 2 TBL Butter. When Butter melts, Brown Chicken in batches on both sides, about 3 minutes each side. Remove to a plate and cover to keep warm. Add 2 TBL Butter and Sauté the Shallots for about a minute. Deglaze the pot with Wine and add Lemon Slices. Simmer Lemon Slices for 5 minutes. Remove Lemon and Whisk in 2 TBL Butter. Add in Parsley and Capers. Squeeze in one Lemon. Plate Chicken in Skillet and simmer 3 minutes. Plate Chicken and spoon Sauce over Chicken.