Another success story via Instant Pot. This one took me 30 minutes to make, but keep in mind, it was a new recipe I adapted based on what I had in my pantry. It probably would’ve taken 20 minutes had I not been conspiring on ingredient substitutes.
- 4 pieces of thick chicken breasts (no skin, no bones)
- 1 cup flour
- 2-4 tbsp olive oil
- 4 tbsp unsalted butter
- 1 1/2 cup chicken broth
- 1/3 cup lemon juice
- 1/3 cup parmesan cheese
- 1 tbsp minced garlic
- 1/2 tbsp garlic powder
- 1/2 cup of milk
- 1/2 cup capers
- 1 1/2 tbsp corn starch whisked in 1 1/2 tbsp water
- Salt and pepper to taste
- Parsley and lemon slices for garnish
Step 1: Place chicken breasts in large ziploc bag flat, not overlapping. Pound them to tenderize the meat. Add flour to bag as evenly as you can and shake to coat meat.
Step 2: Heat 2 tbsp of oil in Instant Pot on the sauté setting (medium). In batches of 2, remove chicken from bag, shaking off excess flour and fry on both sides to brown the meat slightly (1 minute each side). While frying, sprinkle a generous amount of parmesan cheese, a little garlic powder, salt and pepper to taste on top. Set aside and repeat with the other 2 pieces of chicken.
Step 3: Once chicken is set aside, add 2 tbsp of butter to pot and sauté garlic for 30 seconds. Once garlic is lightly browned and fragrant, add chicken stock and lemon juice to Instant Pot. Return chicken to pot, stacking them as needed. Cover and set the Instant Pot to pressure cook on high for 10 minutes.
Step 4: After 10 minutes, release the pressure. Transfer chicken to your serving platter. Add milk, the rest of your parmesan cheese, the rest of your butter and cornstarch-and-water mixture to pot. Season the sauce with more salt and pepper. Whisk while the sauce comes to a simmer. Once thickened, add sauce to chicken.
NOTE: My mixture produced so much sauce, there would have been enough for pasta if I needed it.
Step 5: Garnish dish with capers, lemon and parsley. Then, serve with veggies, pasta or both.