6 chicken thighs (1 1/2 to 2 lbs), sk, inned and boned
1 all purpose flour seasoned with sal, t and pepper to
1 taste for (dredging)
3 tbsp butter
3 tbsp olive oil
1/2 cup dry white wine
1 tbsp lemon juice
1/2 cup whipping cream
1/2 tsp dried thyme
1 salt and pepper to taste
2 tbsp minced fresh parsley, plus 2 t for, garnish
1 lemon, sliced (garnish)
1 tbsp capers, rinsed and drained (garnish, )
Directions
Place chicken between sheets of plastic wrap, and with heavy wooden
mallet, pound evenly and gently until about 1/4" thick. Dredge with
seasoned flour.
In a large skillet, heat 1 1/2 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 1 1/2 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. Serves 6.
NOTE: Chicken breasts or veal may be substituted.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Servings: 6 servings
Chicken In Cream & Herb Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed far back into history, in fact as far as the Egyptians, and possibly even further than that. Interesting though that is, these, early cookbooks were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to food historians is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the Roman cooks used a good variety of herbs, including a few that will be familiar to modern cooks such as basil, rue and dill. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, such as coriander, basil and rosemary. The introduction of these new culinary ideas led to an explosion in cookery books, most of which are kept safe in academic collections. Over the next few hundred years, the powerful and rich houses strove to lay on the best banquets, and as a result cooks and their recipes were at a premium. However, it was during the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing popular recipes of the day. When we get to the 1900s, cook books were starting to become popular due to increased literacy, people having more free time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken In Cream & Herb Sauce recipe.
