Chicken Piccata - Cook's Companion CCPC46L Instruction Manual & Recipes

Chicken Piccata
Serves 4
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1 shallot minced
1 lemon, juice and zest from
1/2 cup white wine
½ chicken stock
1 tablespoon fresh parsley, chopped
1 tablespoon green olives, sliced
1 tablespoon of capers
1 tablespoon parsley, chopped
1 teaspoon of corn starch dissolved
Prepara8on
Open the pressure cooker lid and select the poultry func8on hold the 8me set buMon un8l 10 is
displayed and set the pressure knob to high.
Allow the pressure cooker to preheat for 1 minute then add the oil and let heat for 2 minutes.
Add the chicken breasts a couple at a 8me to brown well.
Pour off the oil and season the chicken with garlic salt and pepper.
Add the shallot, lemon juice and zest and white wine and stock to the pressure cooker.
Secure the pressure cooker lid.
When cooking is complete and pressure is fully released open the lid, use cau8on when opening
the lid.
Transfer chicken to plaMer, with the lid open, select the 8me set buMon for 2 minutes, s8r in the
dissolved corn starch and s8r to thicken sauce.
Add the olives capers and parsley.
Pour over the chicken and serve hot.
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