This is an Italian recipe with a lemon flavor to the chicken. This recipe is one of the reasons a lot of people use their pressure cooker. It is not only mouthwatering good, but can be cooked quickly. It will be hard even for the most discerning palette to tell the difference between this recipe and a delicious order of Chicken Piccata in your favorite Italian restaurant. The difference between this recipe and the one in the restaurant is that this one is healthier. Because the skin from the chicken breast is removed, it is lower in fat and calories.
Calorie and Fat Content
There are 6 servings in this recipe. The total fat per serving is 10.5 grams, with 3 grams of saturated fat and 0 grams of trans fat. There are 250 calories per serving. If you want to serve this over rice or noodles just add 110 calories per half cup. So one serving over a ½ cup of rice would be 350 calories.
- 6 chicken breast halves (3 whole chicken breast)
- ¼ cup olive oil
- ½ cup plus 1 Tablespoon flour
- 3 garlic cloves
- 4 shallots
- ¾ cup reduced sodium chicken broth
- 3 fresh lemons
- 1 tablespoon white wine
- Salt and pepper to taste
- 1 cup pimento stuffed olives
- ¼ cup low fat sour cream
- ¼ cup fresh parmesan cheese
- 1 teaspoon dried basil
- ½ cup chopped fresh parsley
- If you didn’t buy the skinless chicken breast, take the skin off.
- Cut chicken breast in half.
- Lightly dust chicken breast with flour by putting breast and flour in a plastic bag and shaking them. Shake off any excess flour when removing from bag.
- Peel and crush garlic cloves.
- Juice 2 lemons. Thinly slice 1 lemon.
- Mince olives.
- Grate Parmesan cheese.
- Chop fresh parsley.
Add oil in pressure cooker and quickly brown chicken breast (2 at a time) and then place on platter.Add shallots and garlic and sauté while scraping the bottom of the pan to loosen brown pieces left from the chicken.Stir in broth, lemon juice, wine, salt and pepper, basil, and parsley. Mix well.Add chicken.Lock on lid.
Over medium high heat, bring to high pressure. Reduce heat to maintain pressure. Cook for 10 minutes. Follow manufacturer’s directions to reduce pressure. Release lid and remove.
Remove chicken to platter and keep warm.
Whisk together sour cream and 1 tablespoon flour. Add to liquids in the pressure cooker and cook on medium high for 1 minute, stirring constantly.
Spoon the sauce over chicken and sprinkle with cheese.
Garnish with thinly sliced lemons.
If you don’t like pimento olives, substitute your favorite olives or artichokes.Serve with your favorite green vegetable instead of rice for an even healthier option.
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