Ingredients
Scale
- 2 chicken breasts, halved lengthwise
- 1/2 cup flour
- 1 1/2 tsp paprika
- 2 tsp garlic powder
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 eggs
- 2 Tbsp oil
- 1 cup chicken broth
- 1 Tbsp white wine vinegar
- 3 Tbsp butter
- 1 lemon, sliced (plus extra lemon for serving)
Instructions
- In a shallow bowl or a pie tin whisk together the flour, paprika, garlic powder, salt and pepper.
- In another bowl whisk together the eggs.
- Heat a pan over medium high heat. (I did this step in my slow cooker because it has a stovetop setting).
- Dip each slice of chicken into the eggs and then bread in the flour.
- Add oil into pan and swirl around. Sear the chicken on each side for 1-2 minutes and then move to the slow cooker.
- Pour the broth and vinegar into slow cooker. Cut the butter up into several pieces and place it throughout the slow cooker. Do the same thing with the lemon slices.
- Cover slow cooker and cook on low for 2 hours (or until chicken is 165° F, each slow cooker cooks differently).
- Serve chicken with a squeeze of lemon on top and enjoy!
- Category: Chicken
- Method: Slow Cooking