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2 whole boneless chicken breasts
flour for dredging
2 tablespoons unsalted butter
1/2 medium onion, chopped
1 teaspoon thyme
1/2 cup white wine
1/2 cup heavy cream
salt and pepper to taste
Cut chicken breasts in half. Pound slightly and dredge in flour. Saute in hot butter until brown. Remove chicken and add onion and thyme. Saute for a few minutes, add wine and reduce. When liquid is reduced by half, add cream. Reduce again by half. Add salt and pepper and return chicken to skillet.
flour for dredging
2 tablespoons unsalted butter
1/2 medium onion, chopped
1 teaspoon thyme
1/2 cup white wine
1/2 cup heavy cream
salt and pepper to taste
Cut chicken breasts in half. Pound slightly and dredge in flour. Saute in hot butter until brown. Remove chicken and add onion and thyme. Saute for a few minutes, add wine and reduce. When liquid is reduced by half, add cream. Reduce again by half. Add salt and pepper and return chicken to skillet.