SLOW COOKER PICCATA CHICKEN RECIPE - MAGIC SKILLET
Slow cooker piccata chicken recipe. Boneless and skinless chicken breasts with spices, and heavy cream cooked in a slow cooker. You can also bake it in an oven if desired. Baked Piccata Chicken Recipe Makes 4 servings Ingredients: 4 boneless and skinless chicken breast halves, 3 tablespoons (45 ml) olive oil, 1 cup (250 ml)…
Provided by Slava Bond
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine all-purpose flour, garlic powder, salt, and black pepper. Stir well. Dredge chicken breasts in the flour mixture to coat on both sides.
- Lightly grease with olive oil a large nonstick skillet. Add chicken and cook over medium-high heat, turning once, until browned on both sides.
- Lightly grease 4-quart (4 L) slow cooker with nonstick cooking spray. Add brown chicken in a single on the greased pot. Cover the cooker and cook on low-heat setting for 4 hours.
- Remove the lid and stir in lemon juice and heavy cream. Season to taste with salt and black pepper. Continue cooking on high-heat setting for a further 10 minutes.
- Turn off the slow cooker and open the lid. Transfer cooked chicken to the serving plate. Pour the creamy sauce over.
- Sprinkle with capers. Serve hot with lemon slides and chopped fresh thyme.
SLOW-COOKER CHICKEN PICCATA RECIPE - PUREWOW
Fact: Cooking dinner in your Crock-Pot rocks. So the next time you use it, make this slow-cooker chicken piccata recipe for a light and zesty dinner. RELATED: 39 Ways to Cook Chicken When You’re in a Dinner Rut
Provided by PureWow Editors
Total Time 5 hours 20 minutes
Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Place the chicken breasts, shallots and garlic into your slow cooker. 2. Top with 3 cups chicken broth, lemon juice, capers and lemon slices. 3. Dot the surface with 2 tablespoons unsalted butter; season with salt and pepper. 4. Cook on low for 5 hours. 5. Place 1 chicken breast on top of a portion of cooked linguine. Ladle ? cup of the broth over the chicken and pasta, and garnish with 2 tablespoons fresh parsley. Serve immediately.
Nutrition Facts : Calories 558 calories, CarbohydrateContent 32 grams carbohydrate, FatContent 16 grams fat, ProteinContent 70 grams protein, SugarContent 8 grams sugar
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- 5. Place 1 chicken breast on top of a portion of cooked linguine. Ladle ½ cup of the broth over the chicken and pasta, and garnish with 2 tablespoons fresh parsley. Serve immediately.
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From goodhousekeeping.com
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Category dinner
Calories 425 calories per serving
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Reviews 4.5
Total Time 30 minutes
Calories 368 calories per serving
Reviews 4.5
Total Time 30 minutes
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- Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.
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