====== Chicken Piccata ======
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===== Ingredients =====
  * 1 tablespoon olive oil
  * 4 boneless, skinless chicken breasts (about 2 pounds total) 
  * 1/2 teaspoon kosher salt, plus more for seasoning the chicken
  * 1/4 teaspoon freshly ground black pepper, plus more for seasoning the chicken
  * 2 pounds small red potatoes, halved or quartered if larger
  * 1 1/2 cups low-sodium chicken broth
  * 1/2 cup freshly squeezed lemon juice (from 2 to 3 medium lemons)
  * 1/4 cup capers, drained
  * 2 tablespoons unsalted butter, at room temperature
  * 2 tablespoons all-purpose flour
  * 2 tablespoons coarsely chopped fresh parsley leaves
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 4
  * [[https://www.thekitchn.com/recipe-slow-cooker-chicken-piccata-246177|Source]]


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===== Directions =====
  - Heat the oil in a large skillet over medium heat until shimmering. Liberally season the chicken breasts on both sides with salt and pepper. Sear the chicken on one side until browned, about 5 minutes.
  - Place the potatoes in a 6-quart or larger slow cooker. Sprinkle with the 1/2 teaspoon salt. Place the chicken breasts in the slow cooker, seared-side up. Pour in the broth, lemon juice, and capers.
  - Cover and cook on the LOW setting until the chicken is cooked through, tender, and registers an internal temperature of 165°F, 3 1/2 to 4 hours. Meanwhile, use your fingers to rub the flour into the butter; set aside.
  - Transfer the chicken and potatoes to a serving dish. Pour the liquid and capers into a medium saucepan. Bring to a boil over medium heat. Add the butter mixture, whisking constantly until it's completely incorporated into the sauce. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Serve over the chicken and potatoes, garnished with the parsley.

{{tag>chicken slow_cooker red_potatoes potatoes stock capers parsley}}
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