Lemon and Garlic Chicken
A fourth Chicken Dump Recipe, however I increased the seasoning a bit and used some of the juices to make a cream sauce
For the risotto I used some White Wine as my “acid” and added a touch of Lemon-Pepper
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Ingredients
Lemon and Garlic Chicken
- 4 Chicken Breasts
- 3 Garlic Cloves minced
- 4 Tb Olive Oil
- 2 Tb Fresh Parsley chopped
- 3 Tb Lemon Juice
- 1 tsp Black Pepper
- 1 tsp Salt
- 1/2 C Heavy Cream
Lemon-Wine Risotto
- 1/2 Onion small dice
- 3/4 C Calrose Rice
- 15 oz Chicken Stock
- 1 Tb White wine
- 1/4 tsp Lemon Pepper
- 1/2 C Frozen Peas
- 1/4 C Cheese Shredded blend of Parmasean, Romano and Asiago
Ingredients
Lemon and Garlic Chicken
Lemon-Wine Risotto
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Instructions
Lemon and Garlic Chicken
- Mix the Garlic, Oil, Parsley, Lemon Juice, Pepper and Salt. Pour over the Chicken Breasts that have been placed in the Crock Pot. Cook on low for 4-6 Hours
- Just before service (about 6 minutes or so) move 1 C of the juices to a small pan and bring them to a boil. Then lower the heat and whisk in the cream to make a sauce to ladle over the chicken and rice.
Lemon-Wine Risotto
- Put the Chicken Stock, Onion, Rice, Wine and Lemon Pepper in a pot and bring to a boil. Cover, reduce heat and cook for 18 minutes
- Uncover and stir in the Peas. Leave on the heat uncovered for 3 minutes
- Stir in the Cheese and serve
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