- 14.Five ozcan low-sodium bird broth
- 1/four cup lemon juice, about 1 lemon
- 5 – 6 cloves garlic, minced
- 1 tsp dried oregano
- 2 tsp hen bouillon
- 2 – 2 half lbs boneless, skinless chicken breasts
- 2 Tbsp unsalted butter
- 2 Tbsp cornstarch
- 1/4 cup water
- salt and pepper
- wedges lemon, for serving
- Combine bird broth, lemon juice, minced garlic, oregano and chicken bouillon in slow cooker then stir to dissolve bouillon. Once bouillon has dissolved, add hen and butter.
- Cover and cook on low for two hours or just till bird is cooked through and tender. Overcooking bird breasts will result in them becoming dry.
- Remove chook from sluggish cooker, cube, slice or leave breasts whole then switch to a serving dish.
- Stir collectively cornstarch and water in a medium saucepan. Add the liquid from the gradual cooker to the saucepan. Place over medium-high warmth and bring to a boil, whisking constantly. Once sauce involves a boil, reduce warmness to low and simmer 1 minute. Remove from heat.
- Add salt and pepper to taste. Add a few drops of clean lemon juice for a touch more zing or a pinch of sugar if it’s a piece too tart. Pour sauce over hen, garnish with fresh chopped parsley then serve over rice or pasta with a lemon wedge on the facet.