Chicken with White Wine Cream Sauce

• 6 Bone-in, skin-on chicken breasts
• To taste Coarse kosher salt and freshly ground black pepper
• 5 tsp Olive oil
• 1 Cup BLENDABELLA Tuscan
• 1 3/4 Cups Dry white wine
• 1 Cup Chicken broth
• 1 Tbsp Minced fresh thyme
• 1 Dry bay leaf
• 1/4 Cup All-purpose flour
• 1 Cup Heavy cream
• 1 Tbsp Fresh lemon juice

Instructions

1. Pat the chicken dry with paper towels and season with salt and pepper.
2. Heat two teaspoons of the olive oil in a large skillet over medium-high heat.
3. Brown half the chicken on both sides, about 10 minutes.
4. Remove the chicken to a large slow cooker and repeat with another 2 teaspoons olive oil and the remaining chicken.
5. Remove any remaining fat in the skillet.
6. Heat the remaining teaspoon olive oil in the same pan over medium heat and add the BLENDABELLA Tuscan and white wine.
7. Stir to combine and bring to a simmer. Cook 5 minutes or until reduced by half.
8. Add this mixture to the slow cooker along with the broth, thyme, and bay leaf.
9. Cover and cook on low 4 hours or until the chicken is tender.
10. Transfer the chicken to a large serving dish and tent with foil.
11. Remove the bay leaf and set the slow cooker to high.
12. In a small bowl, whisk together the flour and cream until smooth, then slowly whisk the mixture into the slow cooker.
13. Cover and cook 15-30 minutes.
14. Stir in the lemon juice and season with salt and pepper to taste.
15. Spoon the sauce over the chicken and serve.