Chicken In Cream and Herb Sauce

Chicken In Cream And Herb Sauce Recipe

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chicken thighs, skinless and boneless
all purpose flour, seasoned with salt and pepper
3 Tbsp
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
lemon, sliced
1 Tbsp
capers, drained and rinsed

How to Make Chicken In Cream and Herb Sauce


  • 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.

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About Chicken In Cream and Herb Sauce

Course/Dish: Chicken
Other Tag: Quick & Easy