Recipe Challenge #6 - Chicken Piccata

Keeping the theme of “learning to use the Instant Pot” going, we have a new challenge: cooking pasta in it! This week’s Chicken Piccata uses the sauté function to cook the chicken, then the pressure cooker to cook the pasta. The original recipe even has instructions for cooking gluten-free pasta, a major bonus for Jess!  Overall, it was a resounding success and a definite keeper recipe!

Chicken Piccata

Ingredients 

• 4 tablespoons butter
• 2 large chicken breasts, cut in half lengthwise to make two flat pieces each 
• 2 tablespoons AP flour
• 3/4 cup finely grated Parmesan cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons minced garlic 
• 1 3/4 cup chicken broth
• 1 1/4 cup heavy cream 
• 3 tablespoons capers, drained
• 3 tablespoons lemon juice 
• 8 oz spaghetti, linguini, or other pasta of choice

1. Combine flour, 1/4 cup Parmesan cheese, garlic powder, and salt on a deep plate or shallow baking dish. Dredge the chicken pieces in the mixture, ensuring both sides are well coated. Set your instant pot to sauté and melt the butter in the pot. 
2. Cook the chicken, two pieces at a time, until cooked through, about 4 - 5 minutes per side or until a thermometer reads 165 F. Set chicken on a rack in an oven set to “warm” to keep warm while you cook the pasta. 
3. Sauté the minced garlic in the remaining butter in the pot about 30 seconds, or until fragrant. Pour in the chicken stock to deglaze the pot. Add the cream, capers, lemon juice, and pasta (you may need to break pasta in half to ensure it is fully submerged in liquid). Switch your instant pot to “pressure cook”, put the lid on, make sure the vent is closed, and select the “grains” or “pasta” function.  Set the timer for 1/2 the amount of time the box says to boil the pasta for. For instance, if the box says it cooks in 8 - 10 minutes, set the pressure cooker to 4 minutes for al dente or 5 minutes for softer pasta. [For gluten free pasta, divide the box cooking time by two and subtract another 1 - 2 minutes.]
4. Once the pressure cooker has stopped, use a manual release and remove the lid. Add the final 1/2 cup of Parmesan cheese and give the pasta a stir. Serve the chicken with pasta on the side and some of extra sauce spooned over top. 
5. Enjoy!