Ingredients

The following ingredients have 4 Servings
  • 2 large (about 1 lb each) boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • Juice of one lemon
  • 1/4 teaspoon salt
  • 1/2 cup Progresso™ chicken broth (from a 32-oz. carton)
  • One lemon cut into slices
  • 3/4 cup Kalamata olives, drained
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons cornstarch

Instruction

  • Cut the chicken breasts lengthwise to make 2 thinner filets from each breast. (If you prefer thicker chicken breasts you can leave them whole and proceed as the recipe instructs.) Sprinkle each side with some salt and pepper.
  • Heat the butter in a skillet over medium-high heat; add the chicken breasts and fry on both sides until browned.
  • Transfer chicken and pan juices to slow cooker and add minced garlic, white wine, lemon juice, salt and chicken broth. Cook on low for 5-6 hours. In the last hour add the olives and lay lemon slices and parsley on top of each chicken breast. Cook for 1 hour more.
  • Mix 2 tablespoons cornstarch with 2 tablespoons water to form a slurry. Add this mixture to the liquid in the slow cooker and let it heat through until the sauce is thickened. Add salt and pepper to taste. Serve with steamed rice or mashed potatoes and veggie of choice.