Classic chicken saute

Yield: 6 servings

Measure Ingredient
2½ pounds Meaty chicken breasts or thighs
2 tablespoons Vegetable oil (or more, if needed)
2 tablespoons Butter or margarine
Salt
Freshly-ground black pepper
1 small Onion (or 2 shallots), diced
½ teaspoon Dried thyme, tarragon, or rosemary
½ cup Dry white wine
¼ cup Heavy cream or half-and-half (optional)

Skin chicken pieces, if desired. Heat oil and butter in large, heavy skillet over medium heat. Add chicken in one layer, without crowding; cook in two batches if necessary. Cook until lightly browned, about 5 minutes; turn and brown other side. Season lightly with salt and pepper. If cooking two batches, remove cooked chicken from skillet and keep warm while cooking second batch. Arrange all of the chicken in the skillet and sprinkle with onion and dried herb; saute for 1 to 2 minutes. Pour wine over chicken, cover, and simmer until tender, about 12 to 15 minutes for breast meat or 15 to 18 minutes for thighs. Uncover and boil briskly for 1 to 2 minutes.

Remove chicken to a warm platter. Stir cream into sauce and pour over chicken. Serve immediately (with rice cooked in chicken broth).

Makes about 6 servings.

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