3-4 large boneless, skinless chicken breasts
3 cloves garlic, chopped
1 tsp dried oregano
1/4 cup fresh parsley, chopped
1 large lemon
2 tbsp butter
1/4 cup dry white wine
1/4 cup chicken broth
1 tsp flour
Salt & pepper
Season chicken with salt & pepper, in hot skillet and melt 1 tbsp butter, brown the chicken. Move chicken to crock pot. Add garlic to skillet, cook 1 minute then deglaze pan with white wine and cook down slightly. Now add chicken broth, bring to a boil, reduce heat stirring in oregano, parley and salt & pepper to taste. Simmer 5 minutes; add juice from half the lemon. Pour over chicken and cook on low 6-7 hours. When done, remove chicken breasts and return juices to hot skillet. Bring them to a boil and reduce heat to simmer. Stir in other half of lemon juice, then whisk in flour. Allow sauce to thicken slightly, melt in the other butter and pour sauce over chicken. Enjoy. I served over brown rice with steamed broccoli.