Happy St. Patrick's Day, Dummy.

I worked again this weekend, so I'm a little behind and trying to catch up. I crocked this yesterday. There is no corned beef and cabbage card...I peeked.

Jennifer picked number 9. (Thanks Jennifer!) Number 9 was...

"Lemon Chicken Breasts" (6 quart pot)

~6 boneless chicken breasts
~1 c chicken broth, divided
~1/4 c lemon juice
~3 T Dijon mustard
~3 garlic cloves, minced
~2 T butter, melted
~1/4 t dried rosemary, crushed
~3 T cornstarch
~hot cooked rice
~1/2 c slivered almonds, toasted
~parsley (The card said fresh, but I forgot to buy some, so I used dried.)

Place chicken in crock pot.
In a small bowl, combine 2/4 c broth, lemon juice, mustard, garlic, butter, and rosemary; pour over chicken.
Cover and cook on low for 5 hours.
Remove chicken; keep warm.
Skim fat from cooking juices; transfer to small saucepan.
Bring liquid to boil.
Combine cornstarch and remaining broth until smooth.
Gradually stir into pan.
Bring to boil; cook and stir for 2 minutes or until thickened.
Serve chicken with rice and sauce.
Sprinkle with almonds and parsley.

(I served it with arborio rice and sautéed Brussels sprouts from the CSA.)

6 servings.

This was pretty good. The lemon was mild (milder than I had expected), but the chicken perfectly tender and everything had a really nice flavor.