Lemon Chicken Breasts Recipe

Lemon Chicken Breasts Recipe photo by Taste of Home

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Dijon mustard, rosemary and lemon juice season chicken breasts wonderfully in this fuss-free recipe. For an elegant and impressive finish, sprinkle on some toasted almonds and fresh parsley. —Kathy Evans, Lacey, Washington

This recipe is:

Diabetic Friendly

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Lemon Chicken Breasts Recipe

Prep: 20 min. Cook: 4 hours

Yield: 6 Servings

20 240 260

Ingredients

6 boneless skinless chicken breast halves (5 ounces each)
1 cup chicken broth, divided
1/4 cup lemon juice
3 tablespoons Dijon mustard
3 garlic cloves, minced
2 tablespoons butter, melted
1/4 teaspoon dried rosemary, crushed
3 tablespoons cornstarch
Hot cooked rice
1/2 cup slivered almonds, toasted
3 tablespoons minced fresh parsley

Directions

Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter and rosemary; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken; keep warm.
Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve chicken with rice and sauce. Sprinkle with almonds and parsley. Yield: 6 servings.

Nutritional Facts 1 chicken breast half with 1/3 cup sauce equals 268 calories, 12 g fat (4 g saturated fat), 89 mg cholesterol, 440 mg sodium, 9 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

Originally published as Lemon Chicken Breasts in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p54