Crockpot Chicken Piccata

• 1 lb Chicken cut in strips
• 3 tbsp Flour
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 tbsp Butter
• 1 tbsp Olive oil
• 2 cup Chicken stock
• 1 Juice from a lemon
• 8 oz Whole mushrooms
• 2 tsp Minced garlic
• 1 tsp Dried dill
• 2 tsp Shallot powder or onion powder
• 1 tsp Salt
• 1 tbsp Cornstarch
• 1 tbsp Water
• 1 tbsp Capers
• 1 Italian parsley (optional)
• 2 cup Cooked rice

1. Combine flour, salt, pepper in a ziplock bag .
2. Add chicken, shake to coat.
3. Heat oil and butter in a skillet over medium-high heat.
4. Cook until browned on all sides (about 5 mins).
5. Place in crockpot.
6. After removing chicken, put stock in the skillet and heat for 5 mins.
7. Pour into crockpot.
8. Add lemon juice, mushrooms and garlic to crockpot.
9. Cook on low for 2 hours.
10. Mix cornstarch and water, then add to crockpot.
11. Add remaining seasonings and capers.
12. Increase to high heat and cook for 30 mins.
13. Serve over rice and broccoli.
14. Top with parsley if desired.

chicken, flour, salt, pepper, butter, olive oil, chicken, lemon, mushrooms, garlic, dill, shallot, salt, cornstarch, water, capers, italian parsley, rice

Taken from cookpad.com/us/recipes/343269-crockpot-chicken-piccata (may not work)