chicken in cream and herb sauce

How To Make chicken in cream and herb sauce

• 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.
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