I love chicken piccata, but with all the batch frying of the chicken, it’s almost enough for me to consider making something else.
With my slow cooker, no more!I literally pop everything in the cooker, forget about it, and by the time I want it, it’s done.
I do add just a tad of cornflour at the end to thicken the sauce, and presto.
450g chicken breast
2 cubes broth
1 1/2 cups water
2 lemons, juice and zest
1 tsp oregano
1/2 tsp basil
1/2 tsp pepper
1 head garlic cloves, unpeeled
2 Tbsp butter
1 tsp cornflour
Put all the ingredients except for the cornflour in the slow cooker.
Set on low for 4 to 6 hours.
Just before serving, dissolve the cornflour in a couple tablespoons of water and stir in the chicken.
Continue cooking for a few more minutes until sauce is thickened.
Serve alongside rice or pasta.