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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 4 |
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Chicken tenders are nicely seasoned with tantalizing lemon and thyme flavor in this recipe from Shona Germino of Casa Grande, Arizona. I like to serve it with brown rice,â she says. Ingredients:
1 pound chicken tenderloins |
1/4 cup chicken broth |
3 tablespoons lemon juice |
3 tablespoons butter, cubed |
1 tablespoon grated lemon peel |
2 large garlic cloves, peeled and sliced |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
2 teaspoons cornstarch |
2 teaspoons cold water |
hot cooked rice, optional |
Directions:
1. In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
2. Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
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