Lemon Chicken Breasts

• 6 boneless skinless chicken breast halves (5 ounces each)
• 1 cup chicken broth, divided
• 1/4 cup lemon juice
• 3 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 2 tablespoons butter, melted
• 1/4 teaspoon dried rosemary, crushed
• 3 tablespoons cornstarch
• Hot cooked rice
• 1/2 cup slivered almonds, toasted
• 3 tablespoons minced fresh parsley

1. 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 170u0b0. Remove chicken; keep warm.
2. 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.
3. Serve chicken with rice and sauce. Sprinkle with almonds and parsley.

chicken, chicken broth, lemon juice, mustard, garlic, butter, rosemary, cornstarch, rice, slivered almonds, fresh parsley

Taken from www.tasteofhome.com/recipes/lemon-chicken-breasts/ (may not work)