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Chicken in Cream and Herb Sauce















Trans-fat Free, Sugar-Free, Low Sodium


6 each chicken thighs, boneless, skinless
skinned, boned
1 x all-purpose flour
seasoned with salt and pepper, for dredging
3 tablespoons butter
3 tablespoons olive oil
½ cup white wine
1 tablespoon lemon juice
½ cup heavy whipping cream
½ teaspoon thyme
1 x salt and black pepper
to taste
2 tablespoons parsley leaves
2 tablespoons parsley leaves
, for garnish
1 each lemon
sliced, for garnish
1 tablespoon capers
rinsed and drained
for garnish


Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about ¼ inch thick.

Dredge with seasoned flour.

In a large skillet, heat 1½ 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 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 25470% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 89mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 13% Vitamin C 13%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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