What I so love about making beautiful golden brown “pan-seared” chicken this way ... it’s almost fool-proof with an electric pressure cooker.  Meaning, you don’t need to get out an infrared thermometer to make your chicken look like it does in the restaurant!


The process of pressure cooking the chicken this way is somewhat similar to the post recently done on “After-the-Fact” Fried Chicken & Gravy.  The chicken is basically steamed to an ultra-tender state, and then, in this case, dredged in flour and sautéed in butter and olive oil until golden.  And then a simple pan sauce is created and poured over the top!  Delightfully delicious!


I used this recipe from Giada De Laurentis for scaling the seasonings.


Here’s the Recipe Created For One:


  1. - 1 (5 ounce) boneless, skinless chicken breast

  2. - Seasoning of choice - I like Ruth Ann’s Muskego Ave (www.penzeys.com)

  3. - 1/2 cup to 1 cup water  (depending on your manufacturer instructions)

  4. - All-purpose flour (for dredging)

  5. - 3 Tablespoons unsalted butter, divided

  6. - 2 Tablespoons olive oil

  7. - 1 1/2 Tablespoons lemon juice

  8. - 2 Tablespoons water + 1/8 teaspoon chicken base (or 2 Tablespoons stock)

  9. - 1/2 teaspoon brined capers, rinsed

  10. - Fresh parsley, chopped - for garnish and taste


Directions:


Season the chicken breast on both sides with Ruth Ann’s Muskego Ave Chicken and Fish Seasoning (www.penzeys.com).  In the pot of the pressure cooker, pour in the water.  Place the steaming rack in the pressure cooker.  Lay the chicken breast on top of the rack - water should not be touching the chicken.  Lock the lid in place and cook over High Pressure for 5 minutes.  Release the pressure naturally.  Open the lid carefully - tilting it away from you to avoid any escaping steam.  Remove the chicken from the cooker, placing it on a plate covered in flour.  Coat the chicken in flour, dusting off the excess.  *If you chicken is larger than 5 ounces, it may take another minute or two.


Remove the rack from the pot of the pressure cooker and pour out the water.  With a wad of paper towels, dry out the inside of the pressure cooker.  With the cooker on the sauté or brown function (or oven medium heat if using a stovetop pressure cooker) - melt 2 Tablespoons of the butter and warm the olive oil.  When the butter has stopped foaming, add the flour-coated chicken and cook until a golden crust of sorts has developed (if using an electric pressure cooker, I find the browning function to be easier for me to get a nice golden color).  *You may need to tilt your pressure cooker a couple of times in order to keep the chicken browning in the oil and butter mixture.  Repeat for both sides.  When the chicken is golden, remove to a plate.


Hint ... You can use a small skillet to brown the chicken too.  The nice thing about a small skillet is that you won’t have to move the chicken around much in order to keep it in touch with the oil and butter mixture.


To the pot of the pressure cooker, add the lemon juice and chicken stock (or water + chicken base).  Bring to a bubble.  If excess flour has accumulated in the pot, you can use a slotted spoon to remove from the sauce.  Then add in the capers.  Let the sauce simmer for a minute and then taste for seasonings.  Add in the remaining Tablespoon of butter and stir until it is incorporated.


Pour the sauce over the chicken and garnish with parsley!  Serve with starch of choice if you’re someone who loves to soak up every bit of sauce!