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Instant Pot: Triple Citrus Chicken Piccata

Happy Monday! We've gotten hit with cool and dreary fall weather over the weekend and it's inspired me to bring a bit of sunshine to the table. It's been quite some time since I made chicken piccata and we needed to use up some citrus fruits I had on hand. Chicken is seasoned and sauteéd to a golden brown, pressure cooked and served with a bright, buttery citrus sauce kissed with garlic and white wine...



A traditional chicken piccata has lemons as the main flavor of the dish... but in this version, I combine lemon, orange and lime juices to add a touch of sweetness with more citrus notes. Since I'm using a variety of citrus, I omitted capers from the dish, since I ddn't find it necessary. This makes for a nice twist on the classic chicken piccata version and we especially enjoyed it with mashed potatoes and steamed broccoli...


Triple Citrus Chicken Piccata
recipe adapted from Cooking Light


(6-ounce) skinless, boneless chicken breast
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon lime juice
3 tablespoons coarsely chopped fresh flat-leaf parsley



In your Instant Pot:

Place flour in a shallow dish. Sprinkle both sides of chicken evenly with salt, pepper and garlic powder. Dredge chicken in flour in shallow dish and shake off excess.

Plug in the IP with insert set in place.

Press SAUTE and add 1 tablespoon oil and 1 tablespoon butter; melt.


Add seasoned chicken to the IP and sauté 4 minutes on each side or until lightly browned. Transfer chicken to a plate and keep warm.

In the now empty IP, add the remaining 1 tablespoon oil. When hot and add shallots and garlic; sauté until softened.


Add wine and broth, scraping bits from the bottom of the pan

Transfer chicken back to the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 7 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 7 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove 1/4 cup of liquid (broth & wine mixture) from the IP and allow to cool. Once cooled, add 1 teaspoon cornstarch; stir until smooth.

Press SAUTE and stir the cornstarch mixture back into the IP; cook 1 minute or until slightly sauce is thickened, stirring frequently. 

Press OFF and stir in remaining tablespoons butter and citrus juices.

Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.

Garnish with fresh parsley.