CROCK POT CHICKEN PICCATA

4 skinless boneless chicken breast

olive oil

1/4 cup flour

1/4 tea. ground pepper

1 tea. garlic powder

zest of one lemon

2 tbs. butter

1/4 c. lemon juice

1/2 c. white wine

1/2 c. chicken stock

2 cloves chopped garlic

1/4 heaping c. capers

1 c. fresh mushrooms (or artichoke hearts) your choice!

1/2 c. fresh diced cherry tomatoes (or canned diced tomatoes)

Directions:
1. Combine flour, ground pepper, garlic powder and zest of one lemon in a shallow dish.

2. Pound out chicken about 1/4 inch thick dredge in flour mixture and brown both sides of chicken in olive oil.

3. Add chicken to crock pot, adding the remaining ingredients on top of it.

Cook on high 4-6 hours or low for 6-8 hours, or until chicken is tender.

Serve over your favorite pasta or rice.

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