*  Exported from  MasterCook  *
 
                      CHICKEN IN CREAM AND HERB SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Poultry
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
   0-89535-147-1 SHARED BY: Jim Bodle 3/93
  
 
 
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