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Friday, June 17, 2011

RECIPE: Chicken Piccata

I had some delicious chicken piccata for dinner tonight. This inspired me to go on a hunt for a nice and easy crock pot translation. I found one, made a few little changes, and here it is. I haven't tested it yet, but look forward to doing so. ENJOY!

2-3 lbs. boneless, skinless chicken breast, cubed
1/2 cup white wine
salt and pepper
1/2 tsp. red pepper flakes
1/2 tsp. garlic powder
2 tbsp. capers
1 can of mushroom pieces, drained
1 lemon, quartered
2 tbsp. quick cooking tapioca
2 tsp. fresh chopped parsley
  • Combine wine and tapioca in mixing bowl, stir until fully mixed
  • Place liquid in crock pot along with all remaining ingredients (except parsley)
  • Cook on low for 4-5 hours
  • Remove lemon wedges and discard
  • Add parsley and cook for an additional 15 minutes
  • Serve over pasta (I like mine on linguine)
  • ENJOY!

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