Ingredients
- 1/4 cup gold medal all-purpose flour
- 3-4 large boneless, skinless Tyson chicken breasts, cut into 3rds
- 1/4 cup Kerry gold butter
- 1 packet good seasons Italian dressing/seasoning mix
- 1/2 cup fresh lemon juice
- 1/2 cup college inn chicken broth
- Morton salt and pepper
Directions
- Rinse the chicken pieces with water, and then lightly coat them in the flour. Set aside. Plug in crock pot and turn setting to Low heat.
- Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add half of the flour-coated chicken pieces. (You don’t want to over-crowd the pan, so you’ll cook the chicken in two batches) Season with salt and pepper. Cook chicken for 3-4 minutes or until golden brown, on each side. You’re not cooking the chicken all the way, just getting a golden-brown crust.
- Remove chicken from skillet and place in crock pot. Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3-4 minutes or until golden brown. Remove chicken from skillet and place in crock pot
- Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours. Either serve chicken pieces whole or shredded, with the lemon sauce/broth.