I found this recipe the other night (we're into crockpot season in Phx!) We definitely liked it better with the sauce, brown rice, and broccoli, but I served it to a family who had some lactose allergies, so we left the sauce optional on the side. It was a huge hit for the adults, as well as the 3year old crowd and super easy! The only hint I have is to get a really quality lemon pepper.
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper (I used lemon pepper to enhance the lemon flavor- some of the reviews said it needed a little more lemon... this did the trick)!
6 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons chicken bouillon granules
1/4 cup boiling water
3 tablespoons lemon juice
1-1/2 teaspoons minced garlic
1-1/2 cups (12 ounces) sour cream
2 teaspoons minced fresh parsley
Hot cooked brown rice, optional
Directions
Combine the oregano, seasoned salt and pepper; rub over chicken (I generously sprinkled more lemon pepper on top of the chicken too. Place in a 3-qt. slow cooker.
In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.
Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and rice if desired. Yield: 6 servings.
Nutrition Facts: 1 chicken breast half with 1/3 cup sauce (calculated without rice) equals 309 calories, 14 g fat (8 g saturated fat), 134 mg cholesterol, 509 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.
Lemon Chicken published in Simple & Delicious November/December 2008, p17
No comments:
Post a Comment