thyme chicken
- Categories
- Poultry
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Boneless skinless chicken br |
| Flour; for dredging | |
| 2 tablespoons | Unsalted butter |
| ½ medium | Onion; chopped |
| 1 teaspoon | Thyme |
| ½ cup | White wine |
| ½ 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.
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