Rosemary - Garlic Chicken
enough nonstick cooking spray
1-1/2 lb. skinless, boneless chicken breast halves or thighs
1 pkg. (9 oz.) frozen artichoke hearts
12 cloves garlic, minced
1/2 cup each chopped onion, chicken broth (reduced salt ok)
2 tsp. dried rosemary, crushed
1 tsp. finely shredded lemon peel
1/2 tsp. ground black pepper
1 tbsp. each cornstarch, cold water
optional lemon wedges
Directions
Coat unheated large nonstick skillet with nonstick
spray.
Preheat over medium heat. Brown chicken, 1/2 at a time, in hot
skillet.
In a 3-1/2- or 4-qt. slow cooker, combine frozen artichoke hearts,
garlic and onion.
In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour
over vegetables in slow cooker. Add browned chicken; spoon some
garlic mixture over chicken. Cover and cook on Low for 6 - 7 hours or
on High 3 - 3-1/2 hours.
Transfer chicken and artichokes to a serving platter, reserving cooking
liquid.
Cover chicken and artichokes with foil to keep warm.
If using Low, turn to H. In a small bowl, combine cornstarch and cold
water.
Stir into liquid in slow cooker. Cover and cook about 15 minutes more
or until slightly thickened. Spoon sauce over chicken and
artichokes.
If desired, serve with lemon wedges.
~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
