By KateL on July 27, 2008
Photo by diner524
Photo by diner524
"Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds."
Serving Size: 1 (190 g)
Servings Per Recipe: 6
"I love using my pressure cooker and this recipe is a perfect reason why. I used white wine for the sherry and garlic jalapeno stuffed olives. I was impressed that the breading on the chicken stayed perfectly intact after cooker! I served over a wild rice blend and with a side a peas. THANKS for telling the book's author! I just ordered myself a copy. Roxygirl"
"I made this for dinner tonight using my electric pressure cooker. It turned out great! I made a few changes though. We don't like olives so I used artichokes. I didn't have any sherry so I used (white) pinot gris. Also, I cut the chicken up a little before browning it because it is easier to eat that way. My husband and I both liked it. I think it tastes just like Macaroni Grill's chicken piccata since I used the artichokes....just needed a side of rosemary bread. :o)"
"OMG, this was fabulous for us. It has quite unique flavours with the lemon, sherry & olives that went wow in our mouths. I used italian olives for regular ones so that may have contributed a stronger olive taste. However, we really enjoyed it but I might cut back abit so it doesn't stand out more than everything else. Easy to put together & the cooking times are right on the money! Makes me want to run out to get Toula's cookbook. Thanks for sharing."
"This recipe is amazing! I wasn't impressed with my new electronic pressure cooker until now! Can't wait to try more recipes from this author as I purchased her cookbook based on this experience."
"Geat recipe- the chicken is amazing in the pressure cooker- Thanks for sharing"
"YUM! I followed this to the letter and used fat free sour cream - it was divine!! I even served it with sautÃ©ed green beans topped with toasted almonds. I had some brown butter in the fridge, so I mixed it with olive oil for the bean sautÃ© - a very decadent taste. Mmmm... Next time (because I will be making this again) I will cut back on the salt, as I find the olives add quite an intense saltiness of their own. Thank you for posting this great, unique recipe!!"
"I made this 3 times so far. Fantastic dish lots of prep time. Way more than ten min."
"A very good recipe. I'll make it again, for sure. I was cooking for two and used just 1/2 of a Jurassic Park-sized, boneless-skinless chicken breast (16+ ounces). I used much less than 1/4 cup of olive oil since I was only browning 1/2 a breast. I made the full amount of sauce as I was serving it over spaghetti. One cup of olives seemed excessive, I used 1/2 C and it was just fine. Next time, I'll cut the lemon juice by 1 or 2 Tbs. and I think it'll be just perfect for my taste. Thanks for the recipe and I'll have to check out that slow cooker cookbook you mentioned."
"Excellent recipe and very easy. I used bone in skinless chicken thighs. I seasoned the flour w/garlic, red and black pepper before coating chicken. I also used a whole can of roasted garlic chicken broth(what I had in pantry) and added some mushrooms. Served over rice. Will be making this again"
"FAST and easy - this was delicious!! I love my pressure cooker and this is a great recipe for it!"
"This was amazing; my family raved about it! The only change I made was to add 1 tsp of dried thyme because I always add thyme to lemon-chicken. :) This is a definite keeper for us; thanks for sharing it! I am always looking for great recipes for my PC."
"I have to agree with everyone else. Very Delicious!!! I put on top of small shells. Angel hair would have been even better!!"
"I made this recipe as directed using thin boneless, skinless chicken breasts. It was fantastic. The sauce was flavorful without being overpowering, and the chicken was juicy and delicious. I cut cooking time down to 7 minutes as I was using thinner breasts. I will definately be making this again!"
"This turned out really well! I made a little more sauce than the recipe said by increasing those ingredients. I'm glad I did cuz we loved it. I also used jalapeno stuffed olives as that's what I had on hand."
"I'm so glad to have another delicious recipe that uses my pressure cooker! The only change I made was to substitute about half a yellow onion for the shallots because that's what I had. Thanks!"
"This was so tasty, just loved it!!! I made this as written, except used 3 very large chicken breast halves but kept the same amount for the sauce, as I was serving it over pasta and left out the olives. I loved how it infused the flavor into the chicken. Will definitely make again, but will probably sub boneless, skinless chicken breasts and decrease the cooking time. Thanks for sharing a great recipe Kate. Made for 123 tag."
"This recipe is incredible!!!! I just bought a pressure cooker from Wolfgang Puck and was worried about finding some recipes, considering the book they send you is a joke...I decided to try this one and I have to tell you,...I made it for my family of 5 and when dinner was done there was not a drop to be found!!!! My sons are very picky and never finish their dinner and it was GONE! The only things I changed were: I added more chicken broth (I like it to have more of a sauce) I used a whole can...and used two fresh lemons ( it was nice and tart) and added mushrooms. The compliments at dinner was definately note worthy and definate a do over! Thank you for this fantastic recipe, can't wait to try more!"