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CATEGORY CUISINE TAG YIELD
Meats, Dairy December 19 1 servings

INGREDIENTS

2 1/2 tb Butter
1 tb Olive oil
1/2 c Chopped onion
1/2 tb Dried thyme; crumbled
3 tb Dry white wine
1/3 c Canned cream of chicken soup
1/3 c Half and half
4 Boneless chicken breast halves; skinned
Salt and pepper

INSTRUCTIONS

Melt 1 tablespoon butter with oil in heavy medium saucepan over medium
heat. Add onion and thyme and saute until soft, about 4 minutes. Add
wine and cook until reduced by half. Add soup and half and half and
stir until heated.
Meanwhile, melt remaining 1 1/2 tablespoons butter in heavy large
skillet over medium-high heat. Pat chicken dry. Season with salt and
pepper. Add chicken to skillet and cook until springy to touch,
turning occasionally, about 7 minutes. Transfer to plates. Spoon
sauce over.
Serves 4.
Bon Appetit December 1990
Converted by MC_Buster.
Posted to Recipe Page T.  99, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #9 by alan@atoc.demon.co.uk on Mar 12,
1999

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