Recipes

[Calibeach]

This is what's for dinner on Sunday. Using up leftover herbs and heavy cream from Thanksgiving shopping and frozen chicken breasts in the freezer. I just need to buy shallots and lemons

Should I make rice or pasta?

Yields: 4 servings

Prep Time: 10 minutes

Total Time: 6 hours 30 minutes

Ingredients

• 1 1/2 lb. skinless, boneless chicken breasts (about 4)
• Kosher salt
• Freshly ground black pepper
• 4 tbsp. (1/2 stick) unsalted butter
• 1 1/2 c. low-sodium chicken stock
• 1 shallot, finely chopped
• 4 cloves garlic, finely chopped
• 3 thyme sprigs
• 1 rosemary sprig
• 2 tbsp. water
• 2 tsp. cornstarch
• 1/2 c. heavy cream
• 2 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice

Directions

1. Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer chicken to 5-quart slow cooker. Pour stock into pan and scrape up any stuck-on bits, then pour over chicken.
2. Add shallot, garlic, thyme, and rosemary to slow cooker. Cover and cook on high for 4 hours or low for 6 hours, until chicken is very tender. Discard herb stems.
3. During the last 20 minutes of cooking, in a small bowl, whisk water and cornstarch and pour into slow cooker. Add cream, lemon zest, and lemon juice. Gently stir to combine and continue to cook on high or low about 20 minutes, until sauce is slightly thickened and warmed through.
4. Divide chicken and sauce among plates. Top with fresh thyme.

[Coastalcarolina]

Rice please!  I know what I am making in a couple of days!  Thanks!😄

[PinkyPetunia]

Rice for me.  Love the combination of chicken and rice.

Recipe sounds great.  Could easily be made on the stovetop.  My only gripe is with 2 teaspoons of salt.  Way too much!  Start with 1/2 tsp. and add more at the end if needed.  

Edited:   Sorry, I must be halucinating.  Thought I saw 2 tsp. salt. 

Edited again:  yes, 2 tsp. salt is mentioned in the instructions.  Not imagining things. 

[bmorechick]

Mmmmmm - that's an idea for me!  Love chicken in slow cooker.  We watch our cholesterol etc. so I will substitute the cream with unsweetened coconut milk and the butter with Smart Balance "butter".  I always sub with the coconut milk and it comes out fine - no coconut taste.

Thanks @Calibeach  - and I would serve with rice and maybe asparagus for green!

[Calibeach]

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@PinkyPetunia wrote:

Rice for me.  Love the combination of chicken and rice.

Recipe sounds great.  Could easily be made on the stovetop.  My only gripe is with 2 teaspoons of salt.  Way too much!  Start with 1/2 tsp. and add more at the end if needed.  

Edited:   Sorry, I must be halucinating.  Thought I saw 2 tsp. salt. 

Edited again:  yes, 2 tsp. salt is mentioned in the instructions.  Not imagining things. 

---

@PinkyPetunia Yes, I agree about the salt! Regardless of the recipe instructions, I usually use less than what is instructed. Can always add more later; if too much is added, the dish is ruined.

[lynnie61]

@Calibeach   I'm definitely making this soon.  Looks so good.  I would serve it with rice.  Probably rice pilaf.  Yum!  Thanks for sharing.  

[Q-Checker]

@Calibeach @PinkyPetunia  I agree -- way too much salt. When there are other flavors in a recipe, such as this one, I don't decrease the salt -- I omit it. In fact, I actually never add salt to a recipe although sometimes the ingredients contain some. 

[Calibeach]

Thanks everyone. Decided on rice, roasted asparagus and spinach salad for the side dishes. Have a good weekend!

[Melzie]

Rice please.  🌹