4 skinless boneless chicken breast
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)
1. Combine flour, ground pepper, garlic powder and zest of one lemon in 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 at 6-8 hours, or until chicken is tender depends on your crock pot.
Serve over your favorite pasta or rice.
I'm joining in on "What's on the menu Wednesday" over at Dining with Debbie today...stop over for more tempting recipes!