A delightful and flavorful chicken dish with a tangy lemon sauce, prepared conveniently in a pressure cooker.
Lightly coat the chicken breasts with flour by placing the flour in a bag, adding the chicken, and shaking to coat evenly. Shake off any excess flour.
Coating the chicken in flour helps create a slight crust and thickens the sauce later.
Heat the olive oil in the pressure cooker on sauté mode. Add the chicken breasts, two at a time, and brown them on all sides using tongs. Remove and set aside.
Browning the chicken enhances the flavor of the dish by adding depth.
Add the shallots and garlic to the pressure cooker and sauté until fragrant. Stir in the chicken broth, lemon juice, white wine, salt, pepper, and basil.
Deglaze the pot with the liquid to incorporate the browned bits for extra flavor.
Return the chicken to the pressure cooker, ensuring it is submerged in the liquid. Secure the lid and cook on high pressure for 10 minutes. Release the pressure as per the manufacturer's instructions.
Ensure the pressure cooker is properly sealed to cook the chicken evenly.
Remove the chicken and place it on a serving platter. Cover to keep warm.
Covering the chicken helps retain its heat and moisture.
Whisk together the sour cream and potato starch. Stir this mixture into the cooking liquid and cook over medium heat until the sauce thickens.
Stir constantly to prevent lumps and ensure a smooth sauce.
Pour the sauce over the chicken. Sprinkle with grated parmesan cheese and garnish with lemon slices before serving.
Adding the garnish just before serving enhances the presentation and flavor.
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