Step 1

Butterfly the chicken breasts and cut them in half. Pound them with a meat tenderizer or a rolling pin. Season them on both sides with salt and pepper.

Step 2

In a wide plate/bowl combine the flour and Parmesan. Now dredge each chicken piece in flour mixture.

Step 3

When done, turn on the SAUTE function on your Instant pot and add the oil. When hot, place the chicken breasts in and brown on each side. When ready, take them out and deglaze the pot with chicken stock. Add butter, chicken breasts, capers and freshly squeezed lemon juice.

Step 4

Lock the lid and pressure cook on manual for 4 minutes. Wait until the pressure is released naturally (this will take about 4 minutes in this case).

Step 5

Remove the lid and take out the chicken pieces. Turn on the SAUTE function and thicken the sauce with cornstarch that has been dissolved in little water + little piccata sauce (Always add 2-3 tablespoons of the sauce into the cornstarch first, stir it and only then pour the corn starch mixture into the inner pot. Let it cook for 1-2 minutes before turning off the pot.

Step 6

Finally add chopped parsley and the chicken pieces.

Step 7

Serve with a side of your choice.