Lemon Cream Chicken

Lemon Cream Chicken

Recipe:

Chicken breasts (2)

chopped onion (1 cup)

chopped carrot (1 cup)

chopped celery (1 cup)

sliced fresh mushrooms (2 cups)

chicken stock (1 cup)

Italian seasoning (1 tsp)

salt (1/4 tsp)

pepper (1/4 tsp)

water (1 tbsp)

cornstarch (1 tbsp)

sour cream (1/4 cup)

lemon juice (1 tbsp)

Directions:

1. Cook your chicken breast on medium heat for 5-10 mins, until brown

2. Layer the next four ingredients in order given, in a slow cooker. Arrange chicken over vegetables. Combine next 4 ingredients in a small bowl and pour over the chicken. DO NOT stir. Cover, cook on low 8-10 hours or on high 4-5 hours.

3. Stir water into cornstarch in small bowl until smooth. Add sour cream and lemon juice. Stir. Add to chicken mixture. Stir. Cover. Cook on high for about 5 mins until sauce is thickened.

From: Everyday Slow Cooking

Review: This was one of our first times to cook in a crock pot during the week. It was so nice to come home and not have to worry about dinner or cooking.

Since it was in the middle of the week, I prepared all the vegetables and chicken the night before. This allowed me to wake up the next morning, throw it all together and then be done until I came home from work. Because we were unsure about the chicken not being cooked all the way and sitting in the refrigerator over night, I chose to cook it until done. (I think this might have added to the chicken being a little dry.) Now if I was doing this again on the weekend, I would follow the directions as is.

This was one of the more flavorful meals that I have prepared. This is not necessarily and eye pleasing dish, but it tastes really good. We served it over steamed white rice.
My husband is not a fan of the vegetables but he did enjoy the chicken. I loved it all! The aroma fills the house and makes this a good recipe to put into the "comfort food" category.