Yield: 4
Contents
Slow Cooker Creamy Chicken Francaise
Taste heaven in your mouth as you combine chicken paired with a creamy sauce with this simple and flavorful dish.
Prep Time
25 minutes
Cook Time
Total Time
25 minutes
Ingredients
- 4 chicken breasts fillet
- 1 egg
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 1 salt-reduced chicken stock pot
- 2 teaspoons finely grated lemon rind
- 2 eschalots, thinly sliced
- 1 lemon, thinly sliced
- 1/4 cup plain flour
- 3/4 cup panko breadcrumbs
- 1/3 cup dry white wine
- 1/4 cup lemon juice
- 1/4 cup pure cream
- Buttered, cooked spaghetti, to serve
- Salad leaves, to serve
- Chopped fresh flat-leaf pasley leaves, to serve
Instructions
- Place chicken between 2 sheets of plastic wrap. Pound with a rolling pin to flatten slightly. Place flour in a shallow bowl. Whisk egg with 1 tablespoon cold water in a separate bowl. Combine breadcrumbs, parsley and lemon rind in another shallow bowl. Season with salt and pepper.
- Toss chicken in flour, shaking off excess. Dip in egg, then toss in breadcrumb mixture to coat all over. Place on a plate.
- Heat oil in a flameproof slow-cooker bowl or large frying pan over medium-high heat. Cook chicken for 3 to 5 minutes each side or until golden. Return to plate.
- Add eschalot and garlic to bowl. Cook, stirring, for 3 minutes. Add wine. Simmer for 2 minutes or until reduced by half. Add stock and lemon juice. Stir to combine. Transfer bowl to slow cooker. Top eschalot mixture with chicken. Cover. Cook on HIGH for 2 hours (or LOW for 4 hours) or until chicken is tender and cooked through.
- Set chicken aside. Stir cream into sauce. Top spaghetti with sauce, chicken and lemon slices. Sprinkle with extra parsley. Serve with salad, if you like.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 220Total Fat 7gSaturated Fat 3gCholesterol 57mgSodium 74mgFiber 2gProtein 18g
