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  Recipe Home » Poultry » CHICKEN IN CREAM AND HERB SAUCE
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  CHICKEN IN CREAM AND HERB SAUCE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 355
Ingredients:
6 chicken thighs (1-1/2 to 2 lb.), skinned and boned
all purpose flour seasoned with salt and pepper to taste (for dredging)
3 Tbls. butter
3 Tbls. olive oil
1/2 C. dry white wine
1 Tbls. lemon juice
1/2 C. whipping cream
1/2 tsp. dried thyme
salt and pepper to taste
2 Tbls. minced fresh parsley, plus 2 Tbls. for garnish
1 lemon, sliced (garnish)
1 Tbls. capers, rinsed and drained (garnish)
Instructions:
Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4-inch thick. Dredge with seasoned flour. In a large skillet, heat 1-1/2 Tbls. each butter and oil. Add as many pieces of chicken as will fit without crowding. Cook quickly, just until meat loses pinkness when slashed, about 1-1/2 minutes per side. Place on hot platter; keep warm. Cook remaining pieces, adding more butter and oil as needed; add to platter and keep warm. Chicken may be placed in 200 oven while sauce is prepared. Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles. Boil, reducing to about half. Add whipping cream, thyme, and parsley; boil until sauce thickens slightly. Pour any meat juices from warming platter into sauce. Adjust sauce for seasoning to taste. Pour over meat and garnish with parsley, lemon slices and capers.
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