Ingredients:
5 chicken breasts, boneless skinless
1 c. chicken broth
1/4 c. lemon juice
2 Tbs. Dijon mustard
5 garlic cloves, crushed
1 Tbs. Imperial margarine, dotted
1/4 tsp. rosemary, chopped
2 Tbs. cornstarch
1/2 c. slivered almonds, toasted
fresh Parsley
Place the chicken on the bottom of the slower cooker. Whisk together the broth, lemon juice, mustard, and rosemary. Pour over the chicken. Dot the butter on top of the chicken, and add the garlic cloves. Cover and cook on low for 4-5 hours. Remove chicken and shred; set aside. Pour the sauce into a skillet and heat on medium heat. Add the cornstarch and stir together until there are no lumps left. Cook for 2-3 minutes until the sauce is thick. Add the chicken back into the sauce. Serve over rice or noodles and top with slivered almonds and chopped Parsley. (Makes 5 servings, 7 WW points per serving.)
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