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

     6    Chicken breast halves
          - (12 oz ea); skinned, bone-in
     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 Fresh parsley; minced
          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 to 6 hours. Baste chicken with cooking
 juices. Add parsley. Cover and cook 15 to 30 minutes longer or
 until meat juices run clear. Serve with rice. (If desired, cooking
 juices may be thickened before serving.)

 Recipe by Walter Powell, Wilmington, Delaware

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

 Uncle Dirty Dave's Archives

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