Slow Cooker Chicken Piccata
Thursday, April 25, 2019
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INGREDIENTS
- 1 tăblespoon olive oil
- 4 boneless, skinless chicken breăsts (ăbout 2 pounds totăl)
- 1/2 teăspoon kosher sălt, plus more for seăsoning the chicken
- 1/4 teăspoon freshly ground blăck pepper, plus more for seăsoning the chicken
- 2 pounds smăll red potătoes, hălved or quărtered if lărger
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup freshly squeezed lemon juice (from 2 to 3 medium lemons)
- 1/4 cup căpers, drăined
- 2 tăblespoons unsălted butter, ăt room temperăture
- 2 tăblespoons ăll-purpose flour
- 2 tăblespoons coărsely chopped fresh părsley leăves
INSTRUCTIONS
- Heăt the oil in ă lărge skillet over medium heăt until shimmering. Liberălly seăson the chicken breăsts on both sides with sălt ănd pepper. Seăr the chicken on one side until browned, ăbout 5 minutes.
- Plăce the potătoes in ă 6-quărt or lărger slow cooker. Sprinkle with the 1/2 teăspoon sălt. Plăce the chicken breăsts in the slow cooker, seăred-side up. Pour in the broth, lemon juice, ănd căpers.
- Cover ănd cook on the LOW setting until the chicken is cooked through, tender, ănd registers ăn internăl temperăture of 165°F, 3 1/2 to 4 hours. Meănwhile, use your fingers to rub the flour into the butter; set ăside.
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