Lemon Chicken (from Taste of Home Potlucks and Parties Special Edition)

Lemon Chicken
Yield: 6 servings

1 tsp dried oregano

½ tsp seasoned salt

¼ tsp pepper

6 boneless skinless chicken breast halves (6 ounces each)

2 teaspoons chicken bouillon granules

¼ cup boiling water

3 tablespoons lemon juice

1-1  ½ tsp minced garlic

1-1  ½ cups (12 ounces) sour cream

2        tsp minced fresh parsley

Hot cooked brown rice, optional

Combine the oregano, seasoned salt, and pepper; rub over chicken.  Place in a 3-qt. slow cooker.

In a small bowl, dissolve bouillon in boiling water.  Stir in lemon juice and garlic.  Pour over chicken.  Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.

Remove chicken and keep warm.  Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through.  Serve chicken with sauce and rice if desired.

Hint: wisk the sour cream into the sauce at the end. I didn't stir mine enough, and it turned out looking strangely lumpy, although it still tasted amazing! I remember the sauce being thicker as well, but my mom said she made it recently and it was runny too. I hesitated to put my picture on this post, because it does not look as wonderful as it really is. You should try it anyway. You can make the sauce (and entire dish really) on the stovetop if you would rather. This is one of my favorite meals, and it's very very easy.


Husband's reaction: He didn't love it as much as I do, but, of course, his sauce was lumpy. Poor guy. :) I'll make it again, and he'll see how wonderful it is. Promise.