Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Boneless skinless chicken br |
| \N \N | Flour; for dredging |
| 2 tablespoons | Unsalted butter |
| ½ medium | Onion; chopped |
| 1 teaspoon | Thyme |
| ½ cup | White wine |
| ½ cup | Heavy cream |
| \N \N | 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.