Chicken in Cream & Herb Sauce
Submitted by sundayschyld
Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the kind of dish that makes people think you went to culinary school.
Chicken thighs get pounded thin, dredged in seasoned flour, and seared until golden in a slick of butter and olive oil. The real magic happens in the pan after: white wine and lemon juice deglaze all those gorgeous browned bits, then whipping cream, thyme, and parsley transform everything into a silky, herb-flecked sauce.
A scatter of briny capers and a few lemon slices on top, and you’ve got a plate that looks like it belongs in a Parisian bistro.
Chef Tips
- Pound the chicken evenly to ¼-inch thickness so it cooks in under 2 minutes per side and stays juicy
- Don’t crowd the skillet; cook in batches so the chicken sears instead of steams
- Reduce the wine by half before adding cream so the sauce has concentrated flavor, not a boozy taste
- Rinse and drain the capers well to tame their saltiness before garnishing
Ingredients
Directions
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.
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