Thursday, February 27, 2014

MEYERS LEMON AND CHICKEN IN THE CROCK-POT ENJOY DAN:

          CROCK POT MEYERS LEMON CHICKEN by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 onion
1 cup cornmeal
8 ounces cremini mushrooms, halved
1 fennel bulb, trimmed and quartered
2 teaspoons smoky paprika
1-teaspoon lemon-pepper
1 tablespoon oregano
1/2-teaspoon garlic powder
A splash of salt
2 tablespoons EACH butter and olive oil
4 skinless, boneless chicken breasts
1/2-cup chicken broth
1/2-cup white wine
2 tablespoon Meyers lemon juice
2- Meyers lemons, quartered
Sea salt and freshly ground pepper to taste

DIRECTIONS:
1.   Coarsely dice the onion (big chunks).
2.   Place in bottom of crock-pot.
3.   Combine cornmeal, paprika, lemon pepper, oregano, garlic powder, a little salt in a bowl; set aside.
4.   Heat the butter and oil in a skillet over medium-heat and when simmering.
5.   Dredge both sides of each chicken breast in the cornmeal mixture.
6.   Place chicken in the hot skillet and brown 3-5 minutes on each side.
7.   Place on top of onions in crock-pot.
8.   Add mushrooms  fennel bulb and quartered Meyers lemons.
9.   In the same skillet, add the broth, wine and lemon juice, over medium-low heat.
10.                Season with salt and pepper.
11.                Pour the liquid over the chicken in the crock-pot.
12.                Cover and cook on low for 7-8 hours.
13.                Serve over egg noodles.


ENJOY DAN:                         BON-APPETITE!!

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