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Chicken Piccata

June 1, 2018 zenchef 1 min read No Comments

Chicken Piccata

June 1, 2018 Zenchef 1 min read No Comments


3 chicken breast halves

1/2 cup pimento stuffed olive, minced

1/4 cup all-purpose flour

1/4 cup sour cream 2 tablespoons cup olive oil

1 tablespoon potato starch or flour

2 shallots

1/4 cup fresh parmesan cheese, grated

1 garlic cloves, crushed

1 tablespoon fontinella cheese, grated

1/2 cup chicken broth

1 lemon, thinly sliced, to garnish

1/4 cup fresh lemon juice

1 teaspoon dried basil

1/2 tablespoon sherry wine

1 teaspoons salt

1/4 teaspoon white pepper


  1. Lightly dust chicken pieces with flour.
  2. Follow the “BROWNING” instructions in this manual: heat oil. Add chicken breasts, two at a time, and sauté in hot oil until brown on all sides. Remove from inner pot and set on a paper towel lined dish.
  3. Add shallots and garlic to the inner pot and sauté for 3 to 5 minutes, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives.
  4. Cancel “BROWNING.”
  5. In the cooking pot, add chicken pieces skin side down back in.
  6. Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press the MEAT & CHICKEN function switch.
  7. When the pressure cooker has finished the cooking cycle, follow the instructions in the “Removing Lid after Pressure Cooking” section of this manual.
  8. Stir chicken mixture, then transfer just the chicken to serving platter, and cover to retain heat.
  9. Whisk sour cream and starch together. Stir into cooking liquid inside the pressure cooker and cook over manual heat 1 minute, stirring constantly.
  10. Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.

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