Uploaded June 2024 | Updated September 2026, 19 hours ago
This turned out really well. I served it over some rice infused with Kefir Lime leaves for some additional citrus taste. The citrus gave a nice balance to the savory chicken and cream sauce.
Ingredients:
3 chicken breasts, thawed
4 tablespoons salted butter
salt and pepper to taste
1 1/2 - 2 cups chicken stock
2 shallots, chopped
4 cloves garlic, chopped
3 thyme sprigs
1 rosemary sprig
1 cup water
1 tablespoon all purpose flour
1/2 cup heavy whipping cream
finely grated lemon zest from 1 lemon
juice from 1/2 lemon
Directions:
1. Salt and pepper chicken breasts to taste.
2. In a medium skillet, melt butter over medium high heat and add chicken. Fry chicken until it just turns golden brown. Remove chicken and place in slow cooker.
3. Pour chicken stock in skillet to deglaze, scrapping up any chicken bits. Pour contents of skillet over the chicken in the slow cooker.
4. Add the shallots, garlic, and thyme and rosemary sprigs. Cover and cook over low heat for 6 hours (or high heat for 4 hours). Cover slow cooker with a towel to really seal in the flavor.
5. At the 6 hour point, add your other ingredients. Mix the flour with the water in a glass, stirring until flour is dissolved. Pour into slow cooker. Add cream, lemon zest, and lemon juice and stir. Cover slow cooker and cook an additional 30 minutes.
Serve over rice or potatoes.
This turned out really well. I served it over some rice infused with Kefir Lime leaves for some additional citrus taste. The citrus gave a nice balance to the savory chicken and cream sauce.
Ingredients:
3 chicken breasts, thawed
4 tablespoons salted butter
salt and pepper to taste
1 1/2 - 2 cups chicken stock
2 shallots, chopped
4 cloves garlic, chopped
3 thyme sprigs
1 rosemary sprig
1 cup water
1 tablespoon all purpose flour
1/2 cup heavy whipping cream
finely grated lemon zest from 1 lemon
juice from 1/2 lemon
Directions:
1. Salt and pepper chicken breasts to taste.
2. In a medium skillet, melt butter over medium high heat and add chicken. Fry chicken until it just turns golden brown. Remove chicken and place in slow cooker.
3. Pour chicken stock in skillet to deglaze, scrapping up any chicken bits. Pour contents of skillet over the chicken in the slow cooker.
4. Add the shallots, garlic, and thyme and rosemary sprigs. Cover and cook over low heat for 6 hours (or high heat for 4 hours). Cover slow cooker with a towel to really seal in the flavor.
5. At the 6 hour point, add your other ingredients. Mix the flour with the water in a glass, stirring until flour is dissolved. Pour into slow cooker. Add cream, lemon zest, and lemon juice and stir. Cover slow cooker and cook an additional 30 minutes.
Serve over rice or potatoes.
