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Lemon Garlic Chicken Recipe


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     Lemon Garlic Chicken

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   6
Preptime   15 minutes
  Riesling, Tea or water

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules, low sodium
1 teaspoon chopped fresh parsley

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
This really came in handy when my father had a heartattack last year and needed to cut down on sodium. I replaced the regular bouillon cubes with the lighter sodium ones. Instead of mixing the ingredients in a bowl, I found it easier to just sprinkle the ingredients evenly over the chicken prior to frying. I generally serve this over thin angel hair pasta. Some days I just melt butter and sprinkle garlic powder over the noodles and some days I substitute the butter for olive oil and then add garlic powder.

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