Description
Tangy lemon chicken with capers cooked in the crock pot for a delicious and easy spring meal. Perfectly tender chicken with a flavorful sauce that's great served over wild rice or quinoa. Minimal effort, maximum flavor!
Ingredients
Scale
- 4 chicken cutlets
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1/2 cup lemon juice
- 1/2 cup chicken broth (or chicken boullion or water and salt)
- 1 tbsp dijon mustard
- 1/2 cup butter
- 2 tbsp minced garlic
- 3 tbsp capers
Instructions
- In a bowl, mix together the flour, salt, and black pepper.
- Dredge the chicken cutlets in the flour mixture, shaking off the excess.
- Brown the chicken cutlets in the oil on both sides until lightly crispy. This step adds extra flavor to the dish.
- Transfer the browned chicken cutlets to the crock pot.
- In a the crock pot, mix together the lemon juice, broth, Dijon mustard, 1/2 cup of butter, minced garlic, and capers.
- Cook on low for 3 hours or on high for 2 hours, or until the chicken is cooked through and tender.
- Serve the chicken piccata over cooked wild rice or quinoa, and steamed green beans on the side for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Italian