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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Dijon mustard, rosemary and lemon juice season chicken breasts wonderfully in this fuss-free recipe. For an elegant and impressive finish, sprinkle on some toasted almonds and fresh parsley. Ingredients:
6 boneless skinless chicken breast halves (5 ounces each) |
1 cup chicken broth, divided |
1/4 cup lemon juice |
3 tablespoons dijon mustard |
3 garlic cloves, minced |
2 tablespoons butter, melted |
1/4 teaspoon dried rosemary, crushed |
3 tablespoons cornstarch |
hot cooked rice |
1/2 cup slivered almonds, toasted |
3 tablespoons minced fresh parsley |
Directions:
1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter and rosemary; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken; keep warm.
2. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Serve chicken with rice and sauce. Sprinkle with almonds and parsley. Yield: 6 servings.
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