Braised Chicken with Capers and Parsley by Pressure Cooking Today

olive oil, onion, flat leaf parsley, capers, chicken broth, white wine vinegar, cornstarch, water, black pepper, salt

– 2 tablespoons olive oil, divided
– 1 large onion, minced
– 4 bone-in, skin-less chicken breasts
– 1/2 cupminced flat-leaf parsley, plus more for garnish
– 1/3 cup salted capers, soaked well in several changes of water
– 1 can (14.5 oz) chicken broth
– 1/3 cup white wine vinegar
– 1 tablespoon cornstarch
– 1 tablespoon water
– Freshly ground black pepper
– Salt