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.