1 c. chicken broth
1/4 c. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary (or several fresh twigs)
3 T. arrowroot
6 chicken breasts
Rice, cooked
Combine first six ingredients in a large crock pot. Add chicken and coat with the sauce. Cook on low 4-5 hours. At the end of the cooking time, remove the chicken and stir the arrowroot into the sauce to thicken. Serve over rice.
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