Free Recipe Chicken in Cream and Herb Sauce

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Chicken in Cream and Herb Sauce Recipe

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

Chicken in Cream and Herb Sauce Preparation

Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4 thick. Dredge with seasoned flour. In a large skillet, heat 1 1/2 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 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 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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 6

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