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Chicken Piccata*

Estimated Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4

3 Tbsp butter
1/2 cup white wine
1/4 tsp Tabasco sauce (about 2 shakes)
2 Tbsp quick-cooking tapioca
2 lbs skinless, boneless chicken breasts, fat trimmed, cut into bite-sized pieces
1 lemon, pierced 6 times with a paring knife and cut in half
1/2 tsp kosher salt
1/2 tsp black pepper
2 Tbsp capers, drained
1 cup sliced mushrooms, sauteed in 1 tsp of butter (optional)
2 tsp fresh parsley, finely chopped

Grease the slow cooker with the butter (leave the excess in the crock). In a liquid measuring cup, combine the wine, Tabasco sauce, and tapioca; stir and add to the slow cooker.

Add the chicken pieces and remaining ingredients, except for the parsley.

Cover and cook on low for 4 hours. When done cooking, remove lemon halves, stir in parsley, and serve.

Everyday Low-Carb Slow Cooker Cookbook