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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An easy herbed cream sauce accents sautéed chicken breasts. 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 |
Directions:
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.
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.
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