Pressure Cooker Chicken Piccata with Lemon and Capers

• Gluten free
• Paleo

• Meat

  • 8 Chicken thighs, boneless and skinless

• Produce

  • 1 Lemon, Zest of
  • 2 tbsp Shallot

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 3 tbsp Capers
  • 1/2 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on magicskillet.com

Description

Ingredients

• 4 tablespoons olive oil
• 1/2 cup (125 ml) freshly squeezed lemon juice
• 8 boneless and skinless chicken thighs
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallot
• 3/4 cup (180 ml) chicken broth
• 3 tablespoons capers,rinsed
• grated zest of 1 lemon
• salt and freshly ground black pepper

Directions

• In a mixing bowl,combine 2 tablespoons olive oil,lemon juice,salt and black pepper. Mix well. Add chicken,turning to coat all sides. Cover and refrigerate for 2 hours.
• Remove marinated chicken from marinate,reserving liquid. Pat dry with paper towel. Season marinated chicken thighs with salt and black pepper.
• Heat remaining olive oil and butter in pressure cooker over medium-high heat. Working in the batches, lightly brown marinated chicken for about 3 minutes per side. Remove cooked chicken from pressure cooker and transfer to a plate.
• Add the shallots to pot and cook,stirring,until softened. Pour reserved liquid into pot along chicken broth and scrape any browned bits from bottom. Return chicken to pressure cooker. Sprinkle in drained capers.
• Close pressure cooker and lock the lid. Set the burner heat to high pressure. When cooker reaches high pressure.reduce heat to low. Set timer to cook for 8 minutes.
• Remove pot from the heat. Open pressure cooker and stir in lemon zest. Season with salt and black pepper,if need it.
• Transfer cooked chicken to a serving platter. Pour sauce over and serve immediately.