An easy herbed cream sauce accents sautéed chicken breasts.
Recipe information
Yield
Serves 4
Ingredients
2 1/2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 tablespoon dried thyme, crumbled
3 tablespoons dry white wine
1/3 cup canned cream of chicken soup
1/3 cup half and half
4 boneless chicken breast halves, skinned
Salt and pepper
Preparation
Step 1
Melt 1 tablespoon butter with oil in heavy medium saucepan over medium heat. Add onion and thyme and sauté until soft, about 4 minutes. Add wine and cook until reduced by half. Add soup and half and half and stir until heated.
Step 2
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.
