Chicken In Cream And Herb Sauce Recipe

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Chicken In Cream and Herb Sauce

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Serves:

6

Ingredients

6
chicken thighs, skinless and boneless
all purpose flour, seasoned with salt and pepper
3 Tbsp
butter
3 Tbsp
olive oil
1/2 c
white wine, dry
1 Tbsp
lemon juice
1/2 c
whipping cream
1/2 tsp
dried thyme
2 Tbsp
dried thyme
"just a pinch" of salt
"just a pinch" of pepper
2 Tbsp
parsley, minced
2 Tbsp
parsley
1
lemon, sliced
1 Tbsp
capers, drained and rinsed

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy