Back to Lemon Chicken Breasts

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon Chicken Breasts Recipe

Lemon Chicken Breasts Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Serve chicken with rice and sauce. Sprinkle with almonds and parsley. Yield: 6 servings.

Nutritional Facts

1 each: 268 calories, 12g fat (4g saturated fat), 89mg cholesterol, 440mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 31g protein Diabetic Exchanges: 0 starch, 4 lean meat, 2 fat.

Reviews for Lemon Chicken Breasts

Sort By :
MY REVIEW
jbugsly 210057
Reviewed Apr. 23, 2013

"Very tasty and easy recipe. My whole family loved it. Even the picky 7 gear old. We will be making this again."

MY REVIEW
stacienbob 115103
Reviewed Aug. 3, 2011

"Quick and easy."

MY REVIEW
kalipokid 175163
Reviewed Jul. 13, 2011

"A bit too much lemon, perhaps 1/8 a cup. Good meal!!"

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.