Instant Pot Chicken Piccata

Instant Pot Chicken Piccata

Ingredients

3 chicken breasts (**boneless skinless. Thin breasts about 1/4 inch thickness & pounded lightly.)

1/4 cup All-Purpose Flour (**for dredging)

2 tbsp Olive Oil

1 tbsp Butter

1/4 tsp Paprika

crushed black pepper (**according to your preference.)

salt (**according to your preference.)

For the Piccata Sauce

1/4 cups capers

1/3 cup white wine (**best wines shared in post.)

1/2 cup chicken stock (**we used 1 tsp Better than Bouillon paste diluted in 1/2 cup hot/warm water.)

1/2 tsp garlic powder

1 tbsp Lemon Juice

1 pinch Lemon zest

3 tbsp Butter (**COLD butter a must.)

Step #1 Prep chicken cutlets

Pound chicken breasts lightly. This will prevent the chicken from curling while searing them.

Season Chicken Breasts with paprika, crushed black pepper & salt.

Dredge chicken cutlets with flour. Shake off the excess flour. Set them aside.

Step #2 Sear chicken cutlets ( I prefer to saute in a pan)

Set instant pot on SAUTE function & set it on HIGH heat.

Sear chicken cutlets: Add oil & butter and sear the dredged chicken cutlets on both sides until golden brown. The light crisp flour coating will keep the chicken super juicy and tender.

Keep aside the seared chicken cutlets.

Step #3 Pressure cook chicken cutlets

Add capers & saute for just 30 seconds. Crush a few capers with the back of your ladle. This will release so much more flavor.

Add liquids: White wine, chicken stock, lemon zest & garlic powder.

De-glaze pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. It’ll prevent the BURN error.

Pressure cook: Transfer back the seared chicken cutlets into the instant pot and place them in a single layer. Cancel the SAUTE function, secure the lid, seal the valve & PRESSURE COOK on HIGH for just 4 mins followed by 10 mins natural pressure release (NPR) & then release the rest of the pressure manually.

Step #4 Prepare Piccata sauce

Fish out the cooked chicken cutlets.

Prep Piccata Sauce: Hit the SAUTE function & set it on NORMAL heat. Add chunks of cold butter and stir well until the butter melts completely. Simmer the sauce for 1 min.

Serve: Transfer the cooked chicken cutlets into the pot and coat them with the piccata sauce. Serve immediately. You may garnish with fresh chopped parsley. Enjoy!

Storing Tips

Fridge: You can store Chicken Piccata for up to 4 days in the fridge in air-tight containers.

Can you freeze Chicken Piccata? Yes, you can freeze chicken piccata for up to 2 months. Freeze the chicken cutlets and the sauce separately. Spread the chicken cutlets in a baking tray, pop them in the freezer, and then store them in freezer-safe bags. Store the Piccata sauce in a separate container. That way the chicken cutlets won’t be overtly soggy!

Notes

Thickening the piccata sauce: You can always add more butter to thicken the sauce and more stock to thin it out.

Spicy chicken Piccata: Add red pepper flakes after adding the cold butter. 

Can I make it with chicken thighs: Yes, you can make chicken piccata with chicken thighs. The recipe would remain the same. The cook time would be 6 mins high pressure followed by 5 mins natural pressure release. Use boneless skinless chicken thighs and don’t forget to lightly pound them.

Gluten-free chicken piccata: Skip dredging the chicken with flour or you can lightly coat the chicken with cornflour (naturally gluten-free) and then sear the chicken cutlets.

I don’t have capers what can I use? There’s no sub for capers in this recipe, capers are the star ingredient to make an amazing piccata sauce.

No Bake Lemon Pie

No Bake Lemon Pie
Found here: http://worldofcooking.net/no-bake-lemon-pie/

Ingredients :

1 Pie Crust
2 Can (14 oz) sweetened condensed milk
3/4 cup lemon juice

Directions :

Pour two cans of sweetened condensed milk into a mixing bowl Add Lemon Juice and Stir

Pour into the Pie Crust and refrigerate for a couple hours Whipped cream for garnish

2 Ingredient Lemon Cake

Lemon Lovers will be thrilled!! Fresh out of the oven! YUM!!
Found on Facebook

2 Ingredient Lemon Cake

Ingredients:
1 box angel food cake mix
1 (22-ounce) can lemon pie filling
Powdered sugar (optional)

Directions:

Heat the oven to 350 degrees F, and spray a 9 x 13-inch pan with nonstick cooking spray.

In a large bowl, stir together the angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan, and bake for about 35 minutes, until fully cooked and the top is lightly browned.

Let the cake cool, cut it into bars, and if desired, sprinkle with powdered sugar.

Yields 9 x 13-inch pan.

Lemon Coconut Impossible Pie

Found on Facebook http://12tomatoes.com/lemon-impossible-pie/

Lemon Coconut Impossible Pie

1 HOUR TO PREPARE, SERVES 8

INGREDIENTS

2 cups whole milk
1 cup unsweetened coconut flakes, optional
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
4 large eggs
1/2 lemon, zested and juiced
1 teaspoon vanilla extract

PREPARATION

Preheat oven to 350º F, and lightly grease and flour an 8 or 9-inch pie dish.

In a large bowl or mixer, beat sugar and eggs together until thick and ribbony, then mix in melted butter and milk.

One by one, beat in eggs, waiting until each if fully incorporated before adding the next.

Mix in vanilla extract, lemon juice and zest, then gradually mix in flour until just combined.
Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.)

Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly.

Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight.

Once chilled, slice, serve and enjoy!

Recipe adapted from Love Foodies

Garlic Lemon and Parmesan Roasted Brussel Sprouts

Had these for dinner and next time try  more lemon and more cheese

Garlic Lemon and Parmesan Roasted Brussel Sprouts
Found here http://www.cookingclassy.com/2014/10/garlic-lemon-parmesan-roasted-brussel-sprouts/

Prep Time: 10 minutes + time to rinse, dry, trim ends, and slice in half lengthwise

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
2 - 3 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice, plus more for serving
1/2 tsp (scant) fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese

Directions

Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.

Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.

Croutons

How to make Croutons - savory and sweet
http://www.budget101.com/scratch-recipes-storebought-items/how-make-croutons-4122.html

Lemon Meringue Hand Pies

OOOO ice cream, meringue and lemon curd . . .yum.

Note making meringue on a rainy day is not advised. . . also left over "cookies" need an airtight seal.
From http://www.tasteandtellblog.com/2012/05/lemon-meringue-hand-pies-recipe/#more-4820

Lemon Meringue Hand Pies
Prep Time: 45 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 9 hours
Yield: 6 ice cream sandwiches

Forget the crust! This take on a lemon meringue pie is perfect for a warm day. Meringue cookies are sandwiched with graham cracker ice cream and lemon curd.

Ingredients
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/2 teaspoon lemon extract
1 pint vanilla ice cream
4 graham cracker sheets, lightly crushed
3/4 cup Lemon Curd

Instructions
Place the oven racks in the top third and the bottom third of the oven.
Preheat the oven to 250F.

Line 2 baking sheets with parchment paper.

Using a glass or bowl as a guide, trace 6 circles, about 3 1/2-inches in diameter, onto the parchement paper. Set aside.

Use an electric mixer to whisk the egg whites and cream of tartar until they are frothy, about 1 minute. Gradually sprinkle in the sugar while the machine is running on high speed and beat until the meringue is glossy and stiff, about 3 minutes.

Fold in the lemon extract.

Transfer the meringue into a piping bag with a large star tip.

Pipe onto the circles on the parchment paper, starting at the center and working your way out.
Transfer to the oven.

Immediately change the oven temperature to 200F.

Bake for 45 minutes.

Rotate the pans and cook an additional 30 minutes.
Without opening the oven door, turn off the oven and let the meringues cool in the closed oven for at least 6 hours.

Let the ice cream soften slightly.

Mix the graham crackers in with the ice cream.

Using a kitchen torch, (or the oven broiler - see tip in post above), brown the edges of of the meringues. Spread 1/3 cup of the graham cracker ice cream onto 6 of the meringues, and 2 tablespoons of lemon curd onto the other 6 meringues.

Sandwich one of the ice cream topped meringues with one of the lemon curd topped meringues.
Repeat with the remaining meringues. Serve immediately or freeze up to 2 hours.
Slightly adapted from Every Day with Rachael Ray May 2012