Recipe - Chicken In Cream And Herb Sauce

6 Chicken thighs (1 One half to 2
lbs), skinned and boned
All purpose flour seasoned
with salt and pepper to
Taste for (dredging)
3 tablespoon Butter
3 tablespoon Olive oil
One half cup Dry white wine
1 tablespoon Lemon juice
One half cup Whipping cream
One half teaspoon Dried thyme
Salt and pepper to taste
2 tablespoon Minced fresh parsley, plus 2
T for garnish
1 Lemon, cut or sliced up (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 1/4" thick. Dredge with seasoned flour.

In a large skillet, heat 1 One half 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 One half 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
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini