Chicken Piccata (Instant Pot)

There is something irresistible about the combination of tangy lemon, briny capers, fresh herbs, and the rich flavour of butter - which is perhaps why this dish retains its popularity. Serve with pasta or rice and fresh steamed green beans or sautéed spinach.

4 chicken breasts skinless, boneless (1½-1¾ lbs)
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1 Tbsp. olive oil
1 cup chicken broth
¼ cup lemon juice, freshly squeezed
2 Tbsp. butter
2 Tbsp. brined capers, drained
2 Tbsp. flat-leaf parsley, chopped fresh

To Serve:
hot cooked pasta or rice
lemon slices

Season the chicken with salt and pepper. Select sauté on the Instant Pot and adjust to normal. Heat oil in pot; add chicken and cook for 2-3 minutes per side until browned.

Add broth. Press cancel. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.

Use tongs to remove chicken to a serving platter; cover to keep warm.

Add lemon juice to cooking liquid in pot. Select sauté and adjust to normal.

Bring to a simmer and cook for 5 minutes to reduce. Press cancel.

Whisk butter into sauce; add capers and parsley. Pour sauce over chicken. Serve over pasta or rice. Serve with lemon slices.

Makes 4 servings.