Recipe tips - Slow Cooker Chicken Francese (Complete)

[ 02/10/2020 10:56:55 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Slow Cooker Chicken Francese" which was issued on 02/10/2020 10:56:55,read to completion, here's a review Slow Cooker Chicken Francese:

Tender lemony buttered chicken to serve on top of your favorite pasta or rice.

Ingredient Checklist

• 2 pounds skinless, boneless chicken breasts, cut into strips
• 1 ¼ cups white wine, divided
• 1 ¼ cups chicken broth, divided
• ¾ cup fresh lemon juice, divided
• ¾ cup all-purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• ¼ 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
• ½ cup heavy whipping cream
• 2 tablespoons cornstarch

Directions

Instructions Checklist

• 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.

Cook's Notes:

Substitute Romano cheese for the Parmesan if desired.

Substitute olive oil for the butter if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving:

339.2 calories; protein 28g 56% DV; carbohydrates 15.7g 5% DV; fat 14.8g 23% DV; cholesterol 98.9mg 33% DV; sodium 747.7mg 30% DV.Full Nutrition

Thank you for reading to the end "Slow Cooker Chicken Francese" may be useful for you, you can also read the previous post, i.e. : Peach Pork Picante

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