Chicken Piccata for Pressure Cooker
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 34.1803 |
| Energy (kCal) | 1205.7533 |
| Carbohydrates (g) | 126.0584 |
| Total fats (g) | 68.9586 |
-
Cuisine
European >> Italian >> Italian
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off). | 2. In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside. | 3. Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well. | 4. Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. | 5. Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat. | 6. Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly. | 7. Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices. | 8. Makes 6 servings. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken breast half | 6 | - | - | - | - | ||
| purpose flour | 1/2 | cup | - | - | - | - | |
| olive oil | 1/4 | cup | 477.36 | 0.0 | 0.0 | 54.0 | |
| shallot | 4 | 460.8 | 107.52 | 16.0 | 0.64 | ||
| garlic clove | 3 | crushed | - | - | - | - | |
| chicken broth | 3/4 | cup | 58.59 | 1.4175 | 8.3538 | 1.9656 | |
| lemon juice | 1/3 | cup | 17.8933 | 5.612 | 0.2847 | 0.1952 | |
| sherry wine | 1 | tablespoon | - | - | - | - | |
| salt | 2 | teaspoons | - | - | - | - | |
| white pepper | 1/4 | teaspoon | 1.776 | 0.4117 | 0.0624 | 0.0127 | |
| basil | 1 | teaspoon | dried | 0.2032 | 0.0234 | 0.0278 | 0.0057 |
| pimento olive | 1 | cup | stuffed minced | - | - | - | - |
| cream | 1/4 | cup | sour | 113.85 | 2.6622 | 1.403 | 11.1262 |
| potato starch | 1 | tablespoon | - | - | - | - | |
| parmesan cheese | 1/4 | cup | grated | 74.0 | 8.0 | 8.0 | 1.0 |
| lemon | 1 | sliced | 1.2808 | 0.4116 | 0.0486 | 0.0132 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.