6 servings
2lb raw chicken breast
1/2 t salt
1/2 t pepper
2 T oregano
2 T butter
6 T lemon juice
1 T garlic, minced
1 1/2 c chicken broth
1 t fresh parsley (or 1/2 t dried)
1/2 c white wine
2 T cornstarch
1-2 T garlic salt (to taste)
Season 2lb chicken with salt, pepper and oregano. Then place the raw, seasoned chicken into a freezer bag and add butter, lemon juice, garlic and broth. Freeze for up to 6 months.
When you're ready to cook it, take it out of the freezer and put it straight into your crockpot. Cook it on low for 6 hours. During the last 30 minutes, add 1 t of fresh parsley (or 1/2 t dried) and 1/2 c white wine. Take 1/4 cup of the liquid out and mix in cornstarch. Than return it to your crockpot and stir. Let cook for 30 minutes to thicken some before serving. It'll still be a loose sauce but pasta absorbs it nicely. When done, mix in garlic salt to taste.
My family likes this served over angel hair pasta and with roasted broccoli (mix fresh broccoli with 2T olive oil, 1t minced garlic and 1/2 t salt, bake 400* 15 min then squirt a fresh lemon over when done).
2lb raw chicken breast
1/2 t salt
1/2 t pepper
2 T oregano
2 T butter
6 T lemon juice
1 T garlic, minced
1 1/2 c chicken broth
1 t fresh parsley (or 1/2 t dried)
1/2 c white wine
2 T cornstarch
1-2 T garlic salt (to taste)
Season 2lb chicken with salt, pepper and oregano. Then place the raw, seasoned chicken into a freezer bag and add butter, lemon juice, garlic and broth. Freeze for up to 6 months.
When you're ready to cook it, take it out of the freezer and put it straight into your crockpot. Cook it on low for 6 hours. During the last 30 minutes, add 1 t of fresh parsley (or 1/2 t dried) and 1/2 c white wine. Take 1/4 cup of the liquid out and mix in cornstarch. Than return it to your crockpot and stir. Let cook for 30 minutes to thicken some before serving. It'll still be a loose sauce but pasta absorbs it nicely. When done, mix in garlic salt to taste.
My family likes this served over angel hair pasta and with roasted broccoli (mix fresh broccoli with 2T olive oil, 1t minced garlic and 1/2 t salt, bake 400* 15 min then squirt a fresh lemon over when done).
No comments:
Post a Comment