Angel’s chicken Piccata crockpot recipe

Ingredients

• 4 skinless, boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons butter
• 2 tablespoons brined capers, drained
• 2 tablespoons chopped fresh flat-leaf parsley
• hot cooked pasta or rice
• lemon slices

Prep

1. Season the chicken with salt and pepper.
2. Select SAUTE on the Instant Pot and adjust to NORMAL.
3. Heat oil in the pot,.
4. Add chicken and cook for 2 to 3 minutes per side until browned.
5. Add broth, press CANCEL, and secure the lid on the pot.
6. Close the pressure-release valve.

Cook

1. Select MANUAL and cook at high pressure for 3 minutes.
2. When cooking is complete, use a quick release to depressurize.
3. Press CANCEL.
4. Use tongs to remove chicken to a serving platter.
5. Cover to keep warm.
6. Add lemon juice to cooking liquid in pot.
7. Select SAUTE and adjust to NORMAL.
8. Bring to a simmer and cook for 5 minutes to reduce.
9. Press CANCEL.

Serve

1. Pour sauce over chicken.
2. Serve over pasta or rice.
3. Serve with lemon slices.

Enjoy

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