Slow-Cooker Chicken Piccata

By norsegal8

Ingredients

• 1/2 1/2 2 1/8 (about 2 1/8 oz.) all-purpose flour
• 1 1 1 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon black pepper
• 6 6 5 skinless bone-in chicken breasts (about 5 lb.)
• 1/4 1/4 1/4 cup salted butter, divided
• 2 2 2 tablespoons olive oil, divided
• 3/4 3/4 3/4 cup chicken broth
• 2/3 2/3 2/3 cup dry white wine
• 1/2 1/2 1/2 cup drained and rinsed capers
• 1/2 1/2 4 cup fresh lemon juice (from about 4 lemons)
• 2 2 2 tablespoons cold water
• 1 1/2 1 1/2 1/2 tablespoons cornstarch
• 6 6 6 lemon wedges

Details

Servings 6
Adapted from southernliving.com

Preparation

Step 1

Step 1

Stir together flour, salt, and pepper. Dredge chicken in flour mixture, shaking off excess.

Step 2

Heat 2 tablespoons of the butter and 1 tablespoon of the oil in large nonstick skillet over medium-high. Add 3 chicken breasts; cook until golden brown, 5 to 6 minutes per side. Transfer chicken breasts to a 5-quart slow cooker, overlapping breasts. Wipe skillet clean. Repeat process with remaining 2 tablespoons butter, 1 tablespoon oil, and 3 chicken breasts.

Step 3

Top chicken in slow cooker with broth, wine, capers, and lemon juice. Cover and cook on LOW until chicken is cooked through, about 4 hours.

Step 4

Using a slotted spoon, transfer chicken to a serving platter. Transfer cooking liquid to a medium saucepan. Whisk together cold water and cornstarch in a small bowl until smooth. Add to cooking liquid in saucepan; stir to combine. Bring to a boil over high; cook, stirring occasionally, until reduced to 3 cups, 6 to 10 minutes. Spoon sauce over chicken. Garnish with lemon wedges.