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Ingredientes
- 6 x Chicken thighs (1 1/2 to 2 lbs), skinned and boned All purpose flour seasoned with salt and pepper to Taste for (dredging)
- 3 Tbsp. Butter
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Dry white wine
- 1 Tbsp. Lemon juice
- 1/2 c. Whipping cream
- 1/2 tsp Dry thyme Salt and pepper to taste
- 2 Tbsp. Chopped fresh parsley, plus 2 Tablespoons for garnish
- 1 x Lemon, sliced (garnish)
- 1 Tbsp. Capers, rinsed and liquid removed (garnish)
Direcciones
- Place chicken between sheets of plastic wrap, and with heavy wooden mallet, lb. proportionately and gently till about 1/4" thick. Dredge with seasoned flour.
- In a large skillet, heat 1 1/2 Tbsp. each butter and oil. Add in as many pcs of chicken as will fit without crowding. Cook quickly, just till meat loses pinkness when slashed, about 1 1/2 min per side. Place on warm platter; keep hot.
- Cook remaining pcs, adding more butter and oil as needed; add in to platter and keep hot. (chicken may be placed in 200 degree oven while sauce is prepared.
- Add in wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles. Boil, reducing to about half.
- Add in whipping cream, thyme, and parsley; boil till 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 possibly veal may be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 205 | 79% |
| Total Fat 23.11g | 29% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.1g | |
| Cholesterol 67mg | 22% |
| Sodium 123mg | 5% |
| Potassium 133mg | 4% |
| Total Carbs 1.66g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.38g | 0% |
| Protein 8.19g | 13% |
