Chicken Picatta

By carvalhohm

Ingredients

• 2 Chicken Breasts, thinned in half (so you should end up with 4 thin pieces of chicken)
• 1 cup white wine
• 1 cup chicken broth (I didn't add this, but I think it would tame down the lemon just a bit and make more sauce!)
• 1/2 cup freshly squeezed lemon juice (I used 3 lemons)
• 4 Tbsp. Butter, sliced
• 3 Tbsp. Capers
• 1 cup Italian Seasoned bread crumbs
• 1 egg, beaten
• salt and pepper to taste
• pasta of your choice

Details

Servings 4
Adapted from hopealicious.blogspot.com

Preparation

Step 1

Lay your bread crumbs on plate and leave your egg in cereal sized bowl. Dip each breast into the egg and then in bread crumbs. Place each one on bottom of Slow Cooker insert. Repeat this for all breast pieces.

Place 4 Tbsp of butter, one on each breast.

Pour in wine, lemon juice (and chicken broth if you decide to use it) and top with capers. Sprinkle with salt and pepper.

Cook on LOW for 4-5 hours.

Serve on top of your favorite pasta!

Tips: This was extra lemony, so if you like less lemon, use less lemon juice or just add chicken broth like I suggested above. Feel free to add mushroom or artichoke hearts to this recipe as you prefer!