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
- 2 tbsp. 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
- In a small bowl, mix together salt, pepper, and flour. Dredge the chicken cutlets in the flour mixture, reserving any extra flour mixture.
- In a nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Pan fry the chicken cutlets until browned on each side, about 2 minutes per side.
- In the slow cooker, place the browned chicken and sprinkle with the remaining flour mixture. Then add the rest of the 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 your favorite sides and garnish with lemon and parsley if desired.
Notes
Thinning the chicken breasts helps them cook evenly and absorb the flavors better.
For a richer sauce, feel free to add more butter to taste.
This dish pairs well with pasta or rice.
- 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: 700mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg