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!