Slow Cooker Chicken Francese

• 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)

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.
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.
3. Pour Parmesan cheese onto a plate. Roll chicken strips in Parmesan cheese.
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.
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.
6. Transfer chicken to a plate using a slotted spoon. Drizzle 2 teaspoons melted butter on top. Cover to keep warm.
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.

skinless, white wine, chicken broth, lemon juice, flour, oregano, basil, ground black pepper, salt, parmesan cheese, butter, chicken bouillon, garlic, butter, parsley, heavy whipping cream, cornstarch

Taken from www.allrecipes.com/recipe/258241/slow-cooker-chicken-francese/ (may not work)