Chicken Piccatta

INGREDIENTS

• 2 chicken breasts, each cut into 3, lengthways
• Salt and pepper
• 80g gluten-free plain flour
• 50g butter
• 1 tsp. olive oil
• 1 clove garlic, crushed
• 2 tbsp. baby capers
• 1/3 cup fresh lemon juice
• ½ cup chicken stock
• ¼ tsp. Dijon mustard
• Pinch of salt
• ¼ tsp. freshly ground black pepper
• 1 tbsp. chopped parsley
• ½ lemon, cut into slices for garnish

DIRECTIONS

1. Season the chicken with salt and pepper. Dust the chicken in the flour and shake off any excess flour.
2. Place the removable cooking bowl into the multi cooker.
3. Press the START/CANCEL button to turn on to turn on the multi cooker. Press MENU button until SAUTE is illuminated. Adjust the cooking time to 25 minutes. Press START/CANCEL to pre-heat. The multi cooker will beep when the pre-heat is complete.
4. Add the butter and oil to the removable cooking bowl. When the butter is melted, add 3 pieces of chicken and cook for 3 minutes. Turn the chicken and cook the other side for a further 3 minutes. Remove and transfer to a plate. Add the other pieces of chicken and cook for 3 minutes each side. Once both chicken batches have been cooked, remove from the removable cooking bowl and set aside.
5. Add the garlic and baby capers and stir for 1-2 minutes. Add the lemon juice, chicken stock and Dijon mustard. Allow the sauce to heat and add the chicken back into the removable cooking bowl. Allow the chicken to cook through. Press START/CANCEL to turn off the multi cooker. Stir through the lemon slices. Remove the chicken and sauce using a silicon spoon.