MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Lemon Chicken
Categories: Poultry, Herbs, Citrus, Vegetables, Rice
Yield: 6 servings

6 (12 oz ea) skinned, bone-in
- chicken breast halves
1 ts Dried oregano
1/2 ts Seasoned salt
1/4 ts Pepper
2 tb Butter
1/4 c Water
3 tb Lemon juice
2 cl Garlic; minced
1 ts Chicken bouillon granules
2 ts Minced fresh parsley
Hot cooked rice

Pat chicken dry with paper towels. Combine the oregano,
seasoned salt and pepper; rub over chicken. In a skillet
over medium heat, brown the chicken in butter; transfer
to a 5-qt. slow cooker. Add water, lemon juice, garlic
and bouillon to the skillet; bring to a boil, stirring
to loosen browned bits. Pour over chicken.

Cover and cook on low for 5-6 hours. Baste chicken with
cooking juices. Add parsley. Cover and cook 15-30
minutes longer or until meat juices run clear. Serve
with rice. (If desired, cooking juices may be thickened
before serving.)

Walter Powell, Wilmington, Delaware

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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