Chicken in cream and herb sauce Recipe

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Chicken in cream and herb sauce

Artist:	_	Yield:	6
Categories:	Chicken, Italian, Poultry, Western European	Rating:	0
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Ingredients:

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

Procedures:

1	Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about ? thick.
2	Dredge with seasoned flour.
3	In a large skillet, heat 1 ?tablespoons each butter and oil.
4	Add as many pieces of chicken as will fit without crowding.
5	Cook quickly, just until meat loses pinkness when slashed, about 1 ?minutes per side.
6	Place on hot platter; keep warm.
7	Cook remaining pieces, adding more butter and oil as needed; 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	Serves Note: chicken breasts or veal may be substituted.