Nutrition

Ingredients

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts, sliced in half lengthwise
• Salt and pepper to taste
• 1 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1/2 cup freshly squeezed lemon juice
• 6 garlic cloves, smashed
• 3 tablespoons capers, drained
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• Minced fresh parsley, for garnish

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Season both sides of the halved chicken breasts with salt and pepper.
2. 2 Transfer the chicken to the skillet and cook it until it's browned on both sides, two to three minutes per side.
3. 3 Add the broth, white wine, lemon juice, smashed garlic cloves and capers to the bowl of the slow cooker. Then, add the browned chicken. Cook the chicken on low for three to four hours, or until an instant-read thermometer inserted into the meat registers 165°F. Editor's Tip: An instant-read meat thermometer is a cook's best friend.
4. 4 Transfer the chicken from the slow cooker to a plate and cover it. Increase the slow cooker temperature to high. Carefully remove 1/2 cup of the broth and stir in the cornstarch until it's dissolved. Add the mixture to the slow cooker, and stir it. Replace the lid. Cook the chicken and sauce for an additional 10 to 15 minutes, or until the sauce has slightly thickened. Stir in the butter until it's melted.
5. 5 Transfer the chicken to plates, and pour the sauce on top. Garnish the chicken piccata with fresh chopped parsley.

Original Source

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