Happy Monday sweet bloggy friends, a new week of possibilities ahead. I encourage you to try something new this week maybe my Chicken Dijon Crock Pot Style. I’m staying true to my desire to use my crock pot more often and I created this recipe over the weekend. In the interest of full disclosure I made it once tweaked it and made it again….. LOL. I do that a lot. Thank goodness my hubby enjoyed being my recipe guinea pig (smile.)
What You Need
2-3 Lbs. Chicken breast, about 2 full breasts (boneless, skinless)
2 1/2 Tbsp. Dijon style mustard
1 tsp White pepper
1 Tbsp. Lemon juice ( fresh is best)
1 Spring fresh rosemary ( or 1 tsp dry)
2 Tbsp. olive oil (divided)
2 Cloves garlic ( crushed)
1 ½ tsp. Lemon pepper
1/4 Cup parsley (chopped for garnish) optional
Crock pot ( slow cooker)
Non stick fry pan
3/4 Cup milk ( or cream)
3 tsp. Flour
Before You Start-
Add 1 Tbsp olive oil to frying pan add garlic and sauté over medium high heat, add chicken breasts. Brown breasts on both sides (about 5 minutes) do not cook through. Remove from heat and set aside
Lets Make It!
In a bowl whisk together Dijon mustard, remaining olive oil, lemon juice, white pepper, 1/4 cup of water and lemon pepper. Pour chicken breasts and garlic from frying pan into the crock pot, arrange chicken using tongs so they are not stacked on top of each other. Pour Dijon mixture over the top of the chicken, toss in the rosemary. Cover and cook on high for 3-4 hours testing doneness with a meat thermometer (assuring center temperature reaches 165°). Remove chicken from crock pot and place on serving platter or plate. Add milk and flour to chicken Dijon liquid remaining in the crock pot, whisk well and pour over the top of the chicken before serving. It’s great with egg noodles.
Will you give this Chicken Dijon recipe a try?