Tuesday, March 27, 2012

Chicken Picatta in the Crock Pot


Chicken Picatta in the Crock Pot

(serves 4)
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 to serve Chicken on

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

Place the 4 Tbsp of butter, one on each breast.

Pour in the 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!

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