Instant Pot Lemon Caper Chicken with Egg Noodles<\/p>\n
<\/p>\n
2 lb. egg noodles<\/p>\n
2 T. freshly chopped rosemary<\/p>\n
\u00c2\u00bc freshly chopped basil<\/p>\n
2 cups white wine<\/p>\n
2 cups chicken stock<\/p>\n
2 T. freshly squeezed lemon juice<\/p>\n
5 T. cold butter, cut into T. pieces<\/p>\n
2 chicken breasts, flattened to \u00c2\u00bc inch thick<\/p>\n
\u00c2\u00bd cup capers<\/p>\n
Salt and ground pepper to taste<\/p>\n
Red bell pepper, optional<\/p>\n
Lemon slice, optional<\/p>\n
<\/p>\n
Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. When steam has released, remove lid and gently stir in butter 1 T. at a time.\u00c2\u00a0 Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. Remove chicken breast and set aside.\u00c2\u00a0 Divide egg noodles and sauce between four pasta plates.\u00c2\u00a0 Cut chicken breasts into 4 portions.\u00c2\u00a0 Serve on top with a sprinkle of freshly chopped bell pepper and lemon slice, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Lemon Caper Chicken with Egg Noodles 2 lb. egg noodles 2 T. freshly chopped rosemary \u00c2\u00bc freshly chopped basil 2 cups white wine 2 cups chicken stock 2 T. freshly squeezed lemon juice 5 T. cold butter, cut into T. pieces 2 chicken breasts, flattened to \u00c2\u00bc inch thick \u00c2\u00bd cup capers Salt and ground pepper to taste Red bell pepper, optional Lemon slice, optional Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon…<\/p>\n