Lemon Chicken Breasts Recipe

By á-48860

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

Preparation

Step 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.

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.

Serve chicken with rice and sauce. Sprinkle with almonds and parsley.
Yield: 6 servings.