CHICKEN IN CREAM AND HERB SAUCE
Steps:
- 1. Pound the chicken breasts; dredge in seasoned flour. 2. Heat 1 ½ T. Butter and 3 T. olive oil in a large skillet over medium-high heat. 3. Sauté chicken about 2 minutes per side till cooked through. 4. Remove from pan and keep warm. 5. Add wine and lemon juice to skillet. Boil; reduce by one half. 6. Add cream, remaining butter, thyme and parsley. Boil until thickened. 7. Pour sauce over chicken. Garnish with extra parsley, capers and lemon, if desired.
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