I needed an easy way to prepare my family’s favorite meal, lemon chicken, and found it in this recipe. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.
—NANETTE SLAUGHTER SAMMAMISH, WA
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS
1 cup vegetable broth
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons capers, drained
3 garlic cloves, minced
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
Hot cooked rice
1. In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender.
2. Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with the sauce.