Chicken In Cream and Herb Sauce
chicken thighs, skinless and boneless
all purpose flour, seasoned with salt and pepper
capers, drained and rinsed
1Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4" thick then dredge with seasoned flour.
2In a large skillet, heat 1 1/2 tablespoons each butter and oil.
3Add as many pieces of chicken as will fit without crowding.
4Cook quickly, just until meat loses pinkness when slashed, about 1 1/2 minutes per side.
5Place on hot platter; keep warm.
6Cook remaining pieces, adding more butter and oil as needed.
7Add to platter and keep warm.
8Chicken may be placed in 200 degree oven while sauce is prepared.
9Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles.
10Boil, reducing to about half.
11Add whipping cream, thyme and parsley; boil until sauce thickens slightly.
12Pour any meat juices from warming platter into sauce.
13Adjust sauce for seasoning to taste.
14Pour over meat and garnish with parsley, lemon slices and capers.
15NOTE: Chicken breasts or veal may be substituted.