Category: <span>Main Dishes</span>

Instant Pot Chicken Piccata

Instant Pot Chicken Piccata is an easy and quick recipe in the one-pot cooker. Chicken breasts are coated in parmesan and pressure cooked in lemon butter sauce. Delicious!


2 large chicken breasts, skinless and boneless

1 tsp salt

½ tsp black pepper

¼ cup flour

¼ cup finely grated parmesan cheese

3 T olive oil

3 T unsalted butter

1½ cup chicken stock

¼ cup capers

¼ cup fresh lemon juice

3 T cornstarch

2 T fresh parsley


  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.
  2. In a wide plate/bowl combine the flour and parmesan. Now dredge each chicken piece in flour mixture.
  3. When done, turn on the sauté 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.
  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).
  5. Remove the lid and take out the chicken pieces. Turn on the sauté function and thicken the sauce with cornstarch that has been dissolved in little water plus a bit of the piccata sauce (Add 2-3 tablespoons of the sauce into the cornstarch mixture first, stir it and only then pour the mixture into the Instant Pot.) Let it cook for 1-2 minutes to thicken before turning off the pot.
  6. Finally, add chopped parsley and the chicken pieces.
  7. Serve with a side of your choice.

Recipe Notes

  1. This recipe was developed for a 6-quart/6-liter Instant Pot electric pressure cooker.
  2. The cooking time does not include time needed for the pot to come to pressure and time needed to release the pressure. Add extra 8 minutes in this case.
  3. Tenderizing– place the chicken pieces between 2 sheets of baking parchment or plastic wrap before you start pounding them with a rolling pin/meat tenderizer.
  4. Browning– the Instant Pot is not wide enough to hold all the chicken pieces so you will have to do it in 2 batches.
  5. Deglazing– adding the chicken stock to the hot pot will remove all the pieces that are stuck to the bottom of your pot so they will become part of the sauce. Some might not go easily so use a wooden spoon to scrape them off.
  6. The amount of capers/lemon juice/corn starch can be adjusted to your liking.
  7. Sides– rice, orzo, couscous or pasta are some great options.
  8. Serves 4.

Adapted from


Yogurt, Lemon and Mint Grilled Chicken

Yogurt, Lemon and Mint Grilled Chicken

This Yogurt, Lemon and Mint Grilled Chicken recipe yields the moistest, most tender and juicy chicken I’ve ever made! Delicious on its own or as a base for salads and sandwiches.


  • 2 cups Lemon Greek yogurt
  • 1/3 cup extra virgin olive oil (I use canola oil)
  • 2 Tablespoons grapeseed or vegetable oil for the grill
  • 2 1/2 – 3 Tablespoons fresh lemon juice
  • 6 garlic cloves mashed to a paste
  • 2 Tablespoons fresh parsley finely minced plus 1 Tablespoon for garnish
  • 2 Tablespoons fresh mint finely minced plus 1 Tablespoon for garnish
  • 1 teaspoon salt
  • 6 chicken breasts
  • 1 lemon sliced for garnish


  1. In a large mixing bowl, whisk together the yogurt, 1/3 cup olive oil, lemon juice, garlic, parsley, mint and salt. Transfer half the mixture to another bowl, cover and refrigerate.
  2. Add the chicken breasts to the bowl and toss the coat thoroughly with the yogurt mixture.
  3. Cover with plastic wrap and refrigerate for 2 to 3 hours or overnight.
  4. Remove the chicken and the reserved marinade from the refrigerator.
  5. Pre-heat the grill to medium high heat. When the grill is hot, brush the grill with the 2 Tablespoons of oil.
  6. Remove the chicken breasts from the marinade, letting the excess drip off.
  7. Add the breasts to the grill and cook, turning often, until the breasts are evenly grilled on both sides and the internal temperature is 160 degrees.
  8. Remove the chicken from the grill to a clean platter, cover with foil, and allow to rest for 5 to 10 minutes.
  9. Serve with the reserved marinade and enjoy!

Cuisine: Lebanese

Servings: 6 servings

Calories: 364 calories

Author: Julie Ann Sageer from A Communal Table

Chicken Marbella

The Silver Palate Cookbook
by Julee Rosso and Sheila Lukins
This was the first main-course dish to be offered at The Silver Palate and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d’oeuvre. The overnight marinating is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.

Makes: 16 pieces or 10 or more portions

  • 4 chickens, 2 1/2 pounds each, quartered
  • 1 head of garlic, peeled and finely pureed
  • 1/4 cup dried oregano
  • coarse salt and freshly ground black pepper to taste
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
  1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
  4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
  5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
  6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Julee Rosso has owned The Wickwood Inn in the art resort of Saugatuck, Michigan for twenty years

Shirley Lukins died of cancer in 2009 at the age of 66. She was the co-founder and owner of the popular Silver Palate gourmet shop in NYC and for 23 years and the food editor and columnist for Parade, a position previously held by Julia Child.

Tuscan Chicken

Tuscan Chicken is my go-to online cookbook. I adapted a featured recipe by adding some of my homemade pesto which adds a lot of flavor to the chicken. Few ingredients, easy to assemble, and one-dish in the oven. My favorite kind of recipe!


4 skinless, boneless chicken breasts – butterfly if thick. (I only buy Perdue which is free of antibiotics)

1 (4-ounce) can sliced black olives, drained

1 (15-ounce) can cannellini beans, rinsed and drained

¼ cup of pesto

1 jar of spaghetti sauce – any flavor

Freshly grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. In a 9×13 baking pan, line with non-stick foil or spray with cooking spray.
  3. Place the chicken breasts in the baking dish.
  4. Spread the pesto on top of each breast.
  5. Sprinkle olives on top.
  6. Pour the beans over the chicken.
  7. Pour the sauce over all. (See serving suggestion below. Reserve some sauce to toss with pasta.)
  8. Cover with aluminum foil and bake for 30 minutes.
  9. Remove foil and generously sprinkle freshly grated Parmesan on top.
  10. Return to oven and bake 10 more minutes or until chicken no longer pink.

To serve, place the chicken over lightly-sauced penne pasta in a serving dish. Makes a beautiful presentation to serve from the table.

Lemon and Herb-Roasted Chicken Thighs

Lemon and Herb-Roasted Chicken Thighs

I found this recipe on by Oxmoor House. If you love olives, lemon, and tender chicken like we do, this dish is for you. It is so easy and good. Marinate the chicken the evening before or early in the day for the most flavorful results.

As a side dish, I roasted cauliflower in another pan. Toss cut-up cauliflower with olive oil, salt and pepper. Spread on jelly roll pan lined with non-stick foil.  Roast at the same temperature for 20 minutes.


2 tablespoons chopped fresh oregano (1 tsp dried)

2 tablespoons chopped fresh rosemary (1 tsp dried)

1 tablespoon chopped fresh thyme (1 ½ tsp dried)

1 teaspoon grated fresh lemon rind

1/4 cup fresh lemon juice

1 1/2 tablespoons olive oil (I used 3 tablespoons)

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

4 garlic cloves, minced (about 2 tablespoons) – (I used 2 garlic cloves)

1/4 cup coarsely chopped green olives with pimentos (such as Sicilian)

8 (3-ounce) skinless, boneless chicken thighs


  1. Combine first 10 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
  2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
  3. Preheat oven to 450°.
  4. Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.

Serves 4.

Zesty Salsa Chicken

During winter months, John and I are always looking for easy and healthy dinner dishes to quickly assemble and pop in the oven. This zesty salsa chicken fits the bill perfectly!


4 chicken breasts – if thick, butterfly

4 scallions – chopped – use only ½ of green tops

½ – ¾  packet taco seasoning mix (if you contaminate taco seasoning with chicken, throw the rest away)

1 or 1 ½ cups of salsa – use Pace or another thick salsa

¾ cup shredded Mexican cheese


  1. Preheat oven to 375 degrees.
  2. Line baking dish with non-stick foil or lightly grease.
  3. Coat chicken breasts with taco seasoning on both sides of chicken breasts and place chicken in pan.
  4. Spread scallions on top of chicken.
  5. Spoon salsa on top of chicken and scallions covering well.
  6. Bake for 30 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  7. Remove from oven and sprinkle with cheese.
  8. Bake for an additional 3 to 5 minutes until cheese is melted and bubbly.

Serve with rice or potatoes. The heated salsa makes a wonderful sauce.


Chicken and Corn Chili

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 oz) diced tomatoes with jalapenos, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack (optional)


  1. Line the crockpot with crockpot liner for easy and fast clean up.
  2. In a 5- to 6-quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp of the cumin and 1/4 tsp each of the cayenne and salt. Cover and cook on high for 4 hours or low for 6 hours.
  3. During the last 30 minutes of cooking, remove chicken to a cutting board and shred. Return chicken to slow cooker with remaining 1/4 tsp each of the cumin and cayenne, tomatoes, corn and beans. Gently mash some of the beans against side of bowl to thicken chili. Stir in cornmeal and remaining 1/2 tsp salt.
  4. Sprinkle with Monterey Jack, if using.

From Family Circle magazine

Braised Tuscan Beef

1 1/2 pounds beef chuck, cut into 1 1/2-inch cubes

1 can (14 1/2 oz) Italian-seasoned diced tomatoes
1 pound cremini mushrooms, trimmed and quartered
2 sprigs rosemary, plus more for garnish (optional)
1 can (15 oz) white beans, drained


  1. Coat slow cooker bowl with nonstick cooking spray. (For easy clean up, use Slow Cooker liners. Great invention!)
  2. Place beef in slow cooker and season with 1/2 tsp salt and 1/4 tsp pepper. Add tomatoes, mushrooms and rosemary.
  3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking.
  4. Spoon as much of the liquid as possible into a small saucepan and bring to a simmer. Blend 2 tsp cornstarch with 1 tbsp water. Stir into saucepan and cook 1 minute, until thickened; add back to slow cooker. Discard rosemary stems; season beef with 1/2 tsp more salt and garnish with additional rosemary, if using. Serve over cooked gnocchi.

*Found in Family Circle Magazine

Grilled Garlic Lime Pork Tenderloin



6 large garlic cloves, chopped (we don’t eat much garlic, so I use ½ tsp of garlic powder)

2 T soy sauce

2 T grated fresh gingerroot (I use 1/2 tsp ginger powder)

Finely grated lime zest from the fresh lime

2 tsp Dijon mustard

1/3 cup lime juice (1 fresh lime and then top off with bottled lime juice)

½ cup canola oil


Put ingredients in a jar, cover tightly, and shake it really well.


2 pork tenderloins – marinate in a zip lock plastic bag for 24 hours, periodically turning. Needs all the marinade time for tenderness and flavor.


Grill as you like it.


Serve with Onion Marmalade


4 Cups of red and sweet onions, chopped fine

3 T olive oil

2 fresh jalapeno chilies, seeded and minced – wear rubber gloves

2 T honey

3-4 T red-wine vinegar

¼ Cup water


Can make a day before. In large heavy skillet, cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened. Add jalapenos and cook stirring one minute. Add honey and cook stirring one minute. Add vinegar and simmer stirring until almost all liquid is evaporated. Add water and simmer stirring until mixture is slightly thickened and onions are tender, about 10 minutes. Season with salt and pepper. Chill.



* (adapted from an recipe)

Dill Marinated Shrimp

2 # shrimp – cooked (boil it as if it were for shrimp cocktail)

3 T fresh dill

½ cup rice vinegar

3 T Dijon mustard

½ cup extra virgin olive oil

½ cup vegetable or canola oil

1 T minced garlic – 2 cloves

Salt and pepper to taste


Combine dill, vinegar and mustard in a bowl. Wisk together. Slowly pour the olive oil and canola oil in a thin stream into the mixture while briskly wisking to form an emulsion. Wisk in garlic. Add salt and pepper. Add shrimp.


Cover and marinate 8 hours and as long as 24 hours stirring occasionally to coat all the shrimp.


It always tastes very tangy to me at first, but settles out to yummy after it all melds together for 24 hours.


We serve it over a big romaine lettuce salad and use the marinade as extra dressing. It can also be served as an appetizer with crackers.




*Adapted from a Harris Teeter grocery store recipe