Chicken Breast halves (Boneless - Cut into thirds)
3 T
Olive Oil
2 clv
Garlic (Minced)
1 1⁄2
Onions (Minced)
3⁄4 c
Wine - White
3 T
Lemon Juice
14 oz
Artichoke hearts (Canned, drained, and chopped)
1⁄4 c
Capers
3 T
Butter
Instructions
Mix together the flour, salt, pepper, and Italian seasonings on a plate. Dredge the chicken pieces in the flour mixture.
Heat the olive oil in a large skillet and nicely brown the chicken pieces. Remove from the skillet and set aside.
Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes.
Add chicken to the slow cooker and top with everything else. Cook high 4 hours.
Notes
Instead of Chicken Breasts we often use Chicken Tenderloins (don't have to cut them up.)