Ingredients
Scale
- 1 1/2 lbs. boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup butter, plus 2 tbsp. of butter separate
- 1/2 cup lemon juice
- 1/2 cup chicken stock
- 1 tbsp. dijon mustard
- 2 garlic cloves, minced
- 3 tbsp. capers, drained
Instructions
- Combine salt, pepper, and flour in a small bowl. Dredge chicken cutlets in the mixture, saving any extra flour.
- In a nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Pan fry chicken cutlets for about 2 minutes per side until browned. The chicken doesn't need to be fully cooked at this stage.
- In the slow cooker, add browned chicken and sprinkle the remaining flour mixture on top. Pour in the remaining butter, lemon juice, chicken stock, Dijon mustard, minced garlic, and capers. Cover and cook on high for 3.5 to 4 hours until the chicken is tender.
- Serve with preferred sides and garnish with lemon and parsley if desired.
Notes
Choosing thinly sliced chicken breasts helps to achieve quick and even cooking.
Feel free to adjust lemon juice based on your taste preference.
For added flavor, consider garnishing with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 3.5 - 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg