Lemon Rosemary Chicken with White Wine Sauce

Monday, Monday......I don't know about you, but Monday's are usually rough for me. After a busy, but relaxing, weekend, it's hard to hit the ground running on Monday. So a little extra time spent this morning, will reap huge rewards tonight when I get home. Today I decided to let the good ol' crock pot work for me all day in the kitchen.  hen I got home, all that was left to do was make the sauce and cook the rice and whatever veggie I chose (which was green peas).

For the chicken:

4 large chicken breasts
4 springs of fresh rosemary
Lemon Pepper
3 1/2 cups chicken broth
2 t. finely chopped garlic
2 lemons, thinly sliced

Turn crock pot to high and layer in two chicken breasts diagonally. Liberally sprinkle with lemon pepper and place a fresh rosemary spring on top of each chicken breast. Scatter half of the garlic over the top of the chicken.

Next add the other two chicken breasts diagonally in the opposite direction and repeat with the lemon pepper, rosemary and garlic.  

Carefully pour the chicken broth around the edges of the crock pot so as not to disturb the rosemary and garlic. Next add the lemon slices and put on the cover. Doesn't that look lovely?

Go to work, go back to bed, do you housework, go shopping.....Have a great MONDAY and then at dinner time walk back into the kitchen to be greeted to the most amazing aroma. Still pretty!

Remove the chicken breasts to a plate and make the sauce with the strained chicken broth from the crock pot. 

Here's the ingredients and the method for the sauce.

For the sauce:
1 T. butter

2 shallots, finely chopped

1 1/3 cups chicken broth

¾ cup dry white wine (or additional chicken broth)

1 fresh rosemary sprig, finely chopped

¼ cup cold firm butter, cut into 4 pieces

Juice of one lemon

¼ t. salt

¼ t. freshly ground pepper (Or you may substitute lemon pepper here for the S and P)

Melt butter over medium high heat in a large skillet. Add shallots and cook 2 minutes, stirring frequently, until soft.

Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.

Add wine and rosemary to pan.  Heat to boiling, stirring occasionally.  Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup.

Remove from heat.  Stir in juice of one lemon and salt and pepper (or lemon pepper).

Beat in butter, one piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.

When all the butter has been whisked in you will have a lovely sauce to spoon over the chicken which you can serve over rice or noodles.