- 1/4 cup Gold Medal all-purpose flour
- 3-4 Large boneless, skinless Tyson Chicken breasts, cut into 3rds
- 1/4 cup Kerrygold butter
- 1 packet Good Seasons Italian dressing/seasoning mix
- 1/2 cup fresh lemon juice
- 1/2 cup College Inn chicken broth
- Morton salt and pepper
Rinse the chicken pieces with water, and then lightly coat them in the flour. Set aside.
Plug in crock pot and turn setting to Low heat.
Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add half of the flour-coated chicken pieces. (You don’t want to over-crowd the pan, so you’ll cook the chicken in two batches) Season with salt and pepper. Cook chicken for 3-4 minutes or until golden brown,on each side.
(You’re not cooking the chicken all the way, just getting a golden-brown crust)
Remove chicken from skillet and place in crock pot.
Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3-4 minutes or until golden brown. Remove chicken from skillet and place in crock pot
Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours.
Either serve chicken pieces whole or shredded, with the lemon sauce/broth. Enjoy!