| 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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