Slow Cooker Chicken Francese - cooking recipe

Ingredients

2 pounds skinless, boneless chicken breasts, cut into strips
1 1/4 cups white wine, divided
1 1/4 cups chicken broth, divided
3/4 cup fresh lemon juice, divided
3/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
2 tablespoons butter
2 cubes chicken bouillon
3 cloves garlic, minced
2 teaspoons butter, melted
1 teaspoon chopped fresh parsley
1/2 cup heavy whipping cream (optional)
2 tablespoons cornstarch (optional)

Preparation

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.
Mix flour, oregano, basil, pepper, and salt in a bowl. Remove chicken strips from the marinade and dredge in the flour mixture. Discard marinade.
Pour Parmesan cheese onto a plate. Roll chicken strips in Parmesan cheese.
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.
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.
Transfer chicken to a plate using a slotted spoon. Drizzle 2 teaspoons melted butter on top. Cover to keep warm.
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.