Slow Cooker Chicken Francese

Slow Cooker Chicken Francese Tender lemony buttered chicken to serve on top of your favorite pasta or rice.

• Step 1

  Combine chicken strips, 1/2 cup white wine, 1/2 cup chicken broth, and 1/2 cup lemon juice in a large resealable bag. Seal and place in the refrigerator for 1 hour to marinate.

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• Step 2

  Mix flour, oregano, basil, pepper, and salt in a bowl. Remove chicken strips from the marinade and dredge in the flour mixture. Discard marinade.

• Step 3

  Pour Parmesan cheese onto a plate. Roll chicken strips in Parmesan cheese.

• Step 4

  Melt 2 tablespoons butter in a skillet over medium-high heat. Cook chicken strips in batches until browned, 1 to 2 minutes per side. Transfer to a slow cooker.

• Step 5

  Pour remaining 3/4 cup white wine, 3/4 cup chicken broth, 1/4 cup lemon juice, bouillon cubes, and garlic over chicken in the slow cooker. Cover and cook on Low until chicken is no longer pink in the center, 4 to 6 hours.

• Step 6

  Transfer chicken to a plate using a slotted spoon. Drizzle 2 teaspoons melted butter on top. Cover to keep warm.

• Step 7

  Pour liquid from the slow cooker into a pot; add parsley. Bring to a boil. Reduce heat to low and stir in heavy cream and cornstarch. Simmer until sauce thickens, about 5 minutes. Pour sauce over chicken.

Per Serving: 339 calories; protein 28g; carbohydrates 15.7g; fat 14.8g; cholesterol 98.9mg; sodium 747.7mg. Substitute Romano cheese for the Parmesan if desired.