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!!