Ingredients
6 boneless skinless chicken breast halves (5 ounces each)1 cup chicken broth, divided1/4 cup lemon juice3 tablespoons Dijon mustard3 garlic cloves, minced2 tablespoons butter, melted1/4 teaspoon dried rosemary, crushed3 tablespoons cornstarchHot cooked rice1/2 cup slivered almonds, toasted3 tablespoons minced fresh parsley
Preparation
Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter and rosemary; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken; keep warm.
Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve chicken with rice and sauce. Sprinkle with almonds and parsley.
