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A delicate Italian chicken dish with tang. Ingredients:
4 chicken thighs, or 2 breast halves, skinned and boned
All-purpose flour
1 tablespoon butter
1 tablespoon olive oil
1/3 cup dry white wine or chicken broth
1/4 cup whipping cream
1 teaspoon lemon juice
1/2 teaspoon fresh thyme leaves
Salt and pepper to taste
Combine flour, salt and pepper in a bowl for dredging. Set aside.
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Place chicken between pieces of wax paper or plastic wrap and pound with a meat mallet until about 1/4-inch thick. Coat chicken with flour and shake off excess.
In a wide frying pan over medium-high heat, place butter and oil. When butter melts, add meat and cook about 1 1/2 minutes on each side, or until no longer pink.
Set cooked chicken aside.
To pan drippings, add wine or chicken stock and bring to a boil. Turn heat to high and boil until reduced by about half. Add cream, lemon juice, and thyme; boil until sauce thickens slightly. Add salt and pepper to taste. Pour sauce over chicken and serve.
Serving suggestion: Serve chicken on a bed of fettucine. Pour sauce over all.
Note: Watch that hot oil and butter. You could get a nasty burn if you're not careful. I speak from experience. :)
Prep time: 15 minutes Serves 2 Recipe submitted by: Neris
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