Chicken in cream & herb sauce
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Chicken in cream & herb sauce
  Chicken    Italian    Sauces    Poultry    Creams    Herbs  
Last updated 6/12/2012 12:49:29 AM. Recipe ID 10861. Report a problem with this recipe.
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      Title: Chicken in cream & herb sauce
 Categories: Italian, Poultry, Sauces
      Yield: 6 Servings
 
      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
           -(garnish)
 
  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.
  




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Recipe ID 10861 (Apr 03, 2005)

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