the spinach, 1 tsp salt, ½ tsp pepper, and the nutmeg to the skillet. Sauté the spinach until the liquid in the pan has evaporated and the spinach is dry. Remove from the heat, cool the mixture slightly, and stir in the feta cheese. Set aside.
On a cutting board, spread out a piece of plastic wrap as large as the board. Trim the chicken breasts of any excess fat, and lay one breast shiny-side (skin-side) down on the plastic wrap. Place another piece of plastic wrap over the breast, and pound with a meat pounder, flat-bottom wine bottle, or rolling pin to an even thickness, about ½ in/12 mm. Repeat with the remaining chicken.
Lay a chicken breast half on a flat surface and season with salt and pepper. Place about 2 tbsp of the filling in the center of the breast. Roll up the breast, beginning at the widest end and tucking in the sides, and secure with a toothpick or silicone bands. Repeat with the remaining chicken and filling.
Melt the remaining 2 tbsp butter in the skillet over medium-high heat, and brown the stuffed chicken breasts in batches, transferring them to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker when they’re done. Add the wine to the skillet, scraping up the browned bits on the bottom of the pan. Pour the wine and broth into the insert. Cover and cook for 2½ hours on high; 4 to 5 hours on low, until the chicken is cooked through and registers 160°F/71°C on an instant-read meat thermometer.
Using tongs, remove the chicken from the slow cooker, arrange on a cutting board, and cover with foil. Allow the chicken to rest for 5 minutes. Cut each chicken breast half on the diagonal into three pieces, and serve in a pool of the Lemon-Dill Sauce.
Lemon-Dill Sauce
MAKES ABOUT 3 CUPS
This is a great all-purpose sauce, reminiscent of hollandaise, but it can be made ahead of time. It’s terrific with chicken, seafood, or vegetables.
----
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups/360 ml chicken broth (see Slow Cooker Savvy)
1 cup/240 ml heavy cream
Grated zest of 1 lemon
2 tbsp fresh lemon juice
¼ cup/15 g chopped fresh dill
Salt and freshly ground black pepper (optional)
----
In a medium saucepan, melt the butter over medium heat, and whisk in the flour. Cook, whisking constantly, and when white bubbles form on the surface, cook for another 2 to 3 minutes, still whisking. Gradually add the broth, whisking until it comes to a boil and the mixture is smooth and thickened.
Stir in the cream, lemon zest and juice, and dill. Season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate for up to 4 days. Gently reheat over low heat before serving.
SLOW COOKER SAVVY
If you would like to use the pan juices from the main recipe, strain 1½ cups of the juices into a measuring cup and substitute them for the chicken broth.
Chicken Piccata
A one-hour slow cooker dinner is my kind of food! The chicken is bathed in a buttery sauce that is fragrant with lemon, garlic, and capers. It makes a great change of pace from ordinary grilled or roasted chicken. The zesty sauce is the perfect complement for a cheesy starch, such as fettucine Alfredo or risotto. Why make it in the slow cooker, you might ask. The slow cooker keeps the chicken moist and tender, which is more difficult to achieve if you cook chicken piccata in a skillet.
SERVES 6 TO 8
8 boneless, skinless chicken breast halves, tenders removed Slow Cooker Savvy
1 cup/130 g all-purpose flour
Salt
Freshly ground black pepper
4 tablespoons/55 g unsalted butter
½ cup/120 ml extra-virgin olive oil
8 garlic cloves, minced
⅔ cup/165 ml fresh lemon juice
Grated zest of 1 lemon
½ cup/120 ml chicken broth
1 tsp sweet paprika
1 cup/100 g capers packed in brine, drained
On a cutting board, spread out a piece of plastic wrap as large as the board. Trim the chicken breasts of any excess fat, and lay one breast shiny-side (skin-side) down on the plastic wrap. Place another piece of plastic wrap over
On a cutting board, spread out a piece of plastic wrap as large as the board. Trim the chicken breasts of any excess fat, and lay one breast shiny-side (skin-side) down on the plastic wrap. Place another piece of plastic wrap over the breast, and pound with a meat pounder, flat-bottom wine bottle, or rolling pin to an even thickness, about ½ in/12 mm. Repeat with the remaining chicken.
Lay a chicken breast half on a flat surface and season with salt and pepper. Place about 2 tbsp of the filling in the center of the breast. Roll up the breast, beginning at the widest end and tucking in the sides, and secure with a toothpick or silicone bands. Repeat with the remaining chicken and filling.
Melt the remaining 2 tbsp butter in the skillet over medium-high heat, and brown the stuffed chicken breasts in batches, transferring them to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker when they’re done. Add the wine to the skillet, scraping up the browned bits on the bottom of the pan. Pour the wine and broth into the insert. Cover and cook for 2½ hours on high; 4 to 5 hours on low, until the chicken is cooked through and registers 160°F/71°C on an instant-read meat thermometer.
Using tongs, remove the chicken from the slow cooker, arrange on a cutting board, and cover with foil. Allow the chicken to rest for 5 minutes. Cut each chicken breast half on the diagonal into three pieces, and serve in a pool of the Lemon-Dill Sauce.
Lemon-Dill Sauce
MAKES ABOUT 3 CUPS
This is a great all-purpose sauce, reminiscent of hollandaise, but it can be made ahead of time. It’s terrific with chicken, seafood, or vegetables.
----
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups/360 ml chicken broth (see Slow Cooker Savvy)
1 cup/240 ml heavy cream
Grated zest of 1 lemon
2 tbsp fresh lemon juice
¼ cup/15 g chopped fresh dill
Salt and freshly ground black pepper (optional)
----
In a medium saucepan, melt the butter over medium heat, and whisk in the flour. Cook, whisking constantly, and when white bubbles form on the surface, cook for another 2 to 3 minutes, still whisking. Gradually add the broth, whisking until it comes to a boil and the mixture is smooth and thickened.
Stir in the cream, lemon zest and juice, and dill. Season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate for up to 4 days. Gently reheat over low heat before serving.
SLOW COOKER SAVVY
If you would like to use the pan juices from the main recipe, strain 1½ cups of the juices into a measuring cup and substitute them for the chicken broth.
Chicken Piccata
A one-hour slow cooker dinner is my kind of food! The chicken is bathed in a buttery sauce that is fragrant with lemon, garlic, and capers. It makes a great change of pace from ordinary grilled or roasted chicken. The zesty sauce is the perfect complement for a cheesy starch, such as fettucine Alfredo or risotto. Why make it in the slow cooker, you might ask. The slow cooker keeps the chicken moist and tender, which is more difficult to achieve if you cook chicken piccata in a skillet.
SERVES 6 TO 8
8 boneless, skinless chicken breast halves, tenders removed Slow Cooker Savvy
1 cup/130 g all-purpose flour
Salt
Freshly ground black pepper
4 tablespoons/55 g unsalted butter
½ cup/120 ml extra-virgin olive oil
8 garlic cloves, minced
⅔ cup/165 ml fresh lemon juice
Grated zest of 1 lemon
½ cup/120 ml chicken broth
1 tsp sweet paprika
1 cup/100 g capers packed in brine, drained
On a cutting board, spread out a piece of plastic wrap as large as the board. Trim the chicken breasts of any excess fat, and lay one breast shiny-side (skin-side) down on the plastic wrap. Place another piece of plastic wrap over
Similar Books
