MOUTH WATERING CHICKEN RECIPE RECIPES

Steps:

• Season chicken with salt and pepper, to taste.
• Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
• In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
• Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
• Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
• Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
• Set aside on a dish with the other pieces of chicken.
• Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
• Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
• To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

Steps:

• Place chicken breasts in the bottom of a medium-sized crock pot. Season with pepper and garlic powder.
• In a separate bowl, combine remaining ingredients then stir well. Pour mixture over chicken breasts.
• Cover crock pot then cook on high for 3-4 hours or low for 6-7 hours. Reduce temperature to warm.
• When ready to serve, shred the chicken into bite-sized pieces using two forks then stir well.
• Serve chicken and gravy over mashed potatoes, rice or noodles.