Chicken in cream and herb sauce

Yield: 6 servings

Measure Ingredient
6 \N Chicken thighs (1 1/2 to 2 lbs), skinned and boned
\N \N All purpose flour seasoned with salt and pepper to
\N \N Taste for (dredging)
3 tablespoons Butter
3 tablespoons Olive oil
½ cup Dry white wine
1 tablespoon Lemon juice
½ cup Whipping cream
½ teaspoon Dried thyme
\N \N Salt and pepper to taste
2 tablespoons Minced fresh parsley, plus 2 T for garnish
1 \N Lemon, sliced (garnish)
1 tablespoon Capers, rinsed and drained (garnish)

Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about ¼" thick. Dredge with seasoned flour.

In a large skillet, heat 1½ tablespoons 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 ½ 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 degree 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. Serves 6.

NOTE: Chicken breasts or veal may be substituted.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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