thyme chicken

1 servings
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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