How to Make Lemony Chicken Piccata


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Test cook Keith Dresser makes Bridget an updated recipe for an Italian staple: Chicken Piccata. Get the recipe for Chicken Piccata: https://cooks.io/2xisYFO Buy …

25 replies
  1. Diane Johanson
    Diane Johanson says:

    Looked great, but I’m not a big fan of lemon seeds! I’d take the time to remove them before slicing!
    Easter Sunday 2021: well, I made this for our Easter Lunch today. My family loved it. I did remove all the lemon seeds though. Turned out delicious. Chicken was tender and juicy too. Served it with egg noodles and steamed broccoli with cheese sauce.

    Reply
  2. Jack H
    Jack H says:

    I was about to comment about the lack of cappers. LOL. Cappers is one of the first ingredients I add to the pan, post chicken. I crush some with a fork, and leave others whole. I believe cooking them leads to a better depth of flavor throughout the sauce.

    Reply
  3. Jack H
    Jack H says:

    I highly suggest undercooking the chicken initially and then letting them come up to temp while in the sauce. After my sauce is done, I add the chicken, Cover, and let it sit on a Low heat for several minutes. They come out super moist and juice!!

    Reply
  4. Afro Samurai
    Afro Samurai says:

    Noooo. Not vegetable oil. Most vegetable oils on the market are a blend of canola, corn, soybean, safflower, palm and sunflower oils. … Still, vegetable oils are refined and processed, which means they not only lack flavor, but also nutrients. Try cold pressed or organic oils. No white wine?

    Reply

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