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Lemon and Artichoke Chicken

Lemon and Artichoke Chicken

With Sun-Dried Tomatoes

If you were thinking chicken can get a bit boring, think again.  Artichoke hearts, sun-dried tomatoes, and a touch of lemon juice can spruce things up, adding a sophisticated level of acidity and brightness even the pickiest of eaters will enjoy.

4–6 boneless, skinless chicken breasts

1 cup chicken stock or broth

2 tablespoons lemon juice

1 tablespoon all-purpose flour

1 teaspoon minced garlic

3/4 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 (12-ounce) jar marinated artichoke hearts, drained

1/3 cup julienned sun-dried tomatoes

3 tablespoons butter or margarine

Lay chicken breasts between 2 plastic wrap sheets, and use a meat mallet or rolling pin to pound down until about 1/2 inch thick.  Place pounded chicken breasts into a slow cooker.

Whisk together chicken stock, lemon juice, flour, garlic, sugar, salt, and pepper and pour over the chicken in the slow cooker.

Set the cooker to LOW, cover, and let cook 5 hours.

Add artichoke hearts and sun-dried tomatoes to the cooker and press down to fully submerge tomatoes.  Cover and let cook 1 additional hour.

Stir butter or margarine into the sauce just before serving.

Make It Better

Browning the chicken in an oiled skillet over high heat (or using the browning function of many newer slow cookers) before slow cooking will add an additional level of flavor to this dish.  If using browned chicken, cook time can be reduced to 4 hours.




This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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