Category: Food & Culinary
1 1/2 lbs boneless skinless chicken breasts
5 minced garlic cloves
1/2 cup butter
1/2 cup chicken broth
1 tablespoon rosemary
salt pepper parsley flakes
1 Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
2 Roll chicken breasts in garlic-butter mixture and place in crock pot.
3 Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
4 Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
5 Cook on low setting for 6 - 8 hours.
6 Serving size is approximately half a chicken breast and a small amount of sauce.
Read more at: www.food.com
Sauteed Chicken in Mustard-Cream Sauce
4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Read more at: www.marthastewart.com