| 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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