Chicken in Cream and Herb Sauce

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

Ingredients

6	each	chicken thighs	skinned, boned
1	x	flour, all-purpose	seasoned with salt and pepper, for dredging
3	tablespoons	butter
3	tablespoons	olive oil
1/2	cup	white wine	dry
1	tablespoon	lemon juice
1/2	cup	heavy whipping cream
1/2	teaspoon	thyme	dried
1	x	salt and black pepper	to taste
2	tablespoons	parsley leaves	minced
2	tablespoons	parsley leaves	, for garnish
1	each	lemon	sliced, for garnish
1	tablespoon	capers	rinsed and drained
for		garnish

Directions

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 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.

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Member Review

Ham Casserole

I used my left over smoked ham for this recipe and it came out awesome. I made it exactly has the recipe described and my family actually loved it. I will make it again!

Reviewed by zookigirl

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