Creamy Lemon Caper Chicken with Baby Potatoes
Equipment
Ingredients
- 1¼ lbs chicken (tenderloins, breasts, thighs) about 6 tenderloins
- 1½ lb baby potatoes or Yukon/red potatoes quartered
- ½ cup chicken broth
- 3 tsp oregano
- 1 Tbsp garlic minced less if you prefer
- 1 tsp seasoned salt
- ½ tsp ground pepper
Add after pressure cooking:
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- ½ cup parsley chopped fresh optional
- 2 Tbsp capers plus 1 tsp caper juice from bottle
- 2 Tbsp lemon juice
Instructions
- Place trivet in the pot and begin to layer your ingredients. Potatoes first, then chicken. Now pour broth into the pot. On top of everything add oregano, garlic, salt, and pepper.
- Set pot to cook for 7 min. Close lid and set your valve to Sealing if your pot requires that.
- When the cooking time is done do 10 min NPR. Carefully open the pot and see how much liquid has been released from your meat. Usually it's a lot. I end up with about 1-2 cups of liquid when I am done. So you need to drain most of that off either with a strainer or use a turkey baster, which is what I do. You can set this liquid aside and use in another recipe later just as you would chicken broth.
- For serving, you can leave your chicken pieces whole or pull out your chicken and slice them and return them to the pot for serving. (I prefer them sliced)
- Now add your lemon juice, capers plus 1 tsp juice, heavy cream, parmesan cheese and parsley, if using. Stir well. Add your chicken back in too.
- Dinner is ready to be served. Top with additional capers and parsley when serving if desired. My kids always add more. Enjoy!
Notes
Tips: If you want to add a bit more dimension to this dish, feel free to deglaze with 1/4-1/2 cup of dry white wine. When you deglaze be sure to cook long enough to reduce the wine liquid by about half.
Different pasta shapes may require a longer cooking time. If your pasta is ever slightly underdone, then close the lid again and let sit for 5 more minutes. This will allow your pasta to continue cooking absorb the liquid inside the pot.
Different pasta shapes may require a longer cooking time. If your pasta is ever slightly underdone, then close the lid again and let sit for 5 more minutes. This will allow your pasta to continue cooking absorb the liquid inside the pot.
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Creamy Lemon Caper Chicken with Baby Potatoes
Servings: 5 servings
Equipment
Ingredients
- 1¼ lbs chicken (tenderloins, breasts, thighs) about 6 tenderloins
- 1½ lb baby potatoes or Yukon/red potatoes quartered
- ½ cup chicken broth
- 3 tsp oregano
- 1 Tbsp garlic minced less if you prefer
- 1 tsp seasoned salt
- ½ tsp ground pepper
Add after pressure cooking:
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- ½ cup parsley chopped fresh optional
- 2 Tbsp capers plus 1 tsp caper juice from bottle
- 2 Tbsp lemon juice
Instructions
- Place trivet in the pot and begin to layer your ingredients. Potatoes first, then chicken. Now pour broth into the pot. On top of everything add oregano, garlic, salt, and pepper.
- Set pot to cook for 7 min. Close lid and set your valve to Sealing if your pot requires that.
- When the cooking time is done do 10 min NPR. Carefully open the pot and see how much liquid has been released from your meat. Usually it's a lot. I end up with about 1-2 cups of liquid when I am done. So you need to drain most of that off either with a strainer or use a turkey baster, which is what I do. You can set this liquid aside and use in another recipe later just as you would chicken broth.
- For serving, you can leave your chicken pieces whole or pull out your chicken and slice them and return them to the pot for serving. (I prefer them sliced)
- Now add your lemon juice, capers plus 1 tsp juice, heavy cream, parmesan cheese and parsley, if using. Stir well. Add your chicken back in too.
- Dinner is ready to be served. Top with additional capers and parsley when serving if desired. My kids always add more. Enjoy!
Notes
Tips: If you want to add a bit more dimension to this dish, feel free to deglaze with 1/4-1/2 cup of dry white wine. When you deglaze be sure to cook long enough to reduce the wine liquid by about half.
Different pasta shapes may require a longer cooking time. If your pasta is ever slightly underdone, then close the lid again and let sit for 5 more minutes. This will allow your pasta to continue cooking absorb the liquid inside the pot.
Different pasta shapes may require a longer cooking time. If your pasta is ever slightly underdone, then close the lid again and let sit for 5 more minutes. This will allow your pasta to continue cooking absorb the liquid inside the pot.
