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Saturday, June 9, 2018

Lemon-Garlic Chicken

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds (960 g) skinless and boneless chicken breast halves
  • 2 tablespoons unsalted butter
  • 1/4 cup (60 ml) water
  • 3 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon minced fresh parsley

Method

  1. In a small bowl, combine dried oregano, garlic, seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
  2. Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to slow cooker.
  3. Pour water, lemon juice and bouillon granules in the same skillet. Bring to a boil over high heat, loosening browned bits from skillet. Pour boiled lemon mixture over chicken.
  4. Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.

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