Friday, February 04, 2011

Lemon Garlic Chicken

When I need to cook a bunch of chicken for my OAMC, I double or triple this recipe and make it up the day before. After it cools, refrigerate overnight and it will dice up nicely the next day.  Beware, however, as this makes a very moist and tender chicken and it smells so good it may not make it past dinner...

1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
2 lbs. chicken breast halves, skinned and rinsed
2 tbsp butter
1/4 c. water
3 tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules (or 1 chicken bouillon cube)
1 tsp minced fresh parsley (optional)

  1. Combine oregano, salt and pepper. Rub all of mixure into chicken. Melt butter in skillet. Brown chicken in skillet. Transfer to slow cooker.
  2. Place water, lemon juice, garlic, and bouillon in skillet. Bring to boil, loosening browned bits of chicken from skillet. Pour over chicken.
  3. Cover. Cook on low for 4-5 hours. 
  4. For OAMC: Cool chicken and refrigerate. This recipe makes such a tender chicken that dicing it while hot would only result in shredded chicken. It's best to cut it after it's cold.
  5. For Dinner: Add parsely and baste chicken. Cover. Cook on High 15-30 min, until chicken is tender.

Serves: 4

Taken from: 

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