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.
