Thyme chicken

1 servings

Ingredients

Quantity	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

Directions

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.