Ingredients

• 4 boneless, skinless chicken breasts or 1 3 to 4-lb. chicken
• 3 tablespoons butter
• 1/4 cup oil
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Cut chicken into desired serving portions (Suggestion: If using chicken breasts, cut each breast into 3-4 pieces, trying to keep each cut about the same thickness so they all cook at the same

speed). Melt butter and oil together in a large skillet. Add chicken and fry over medium heat for about 3 minutes on each side or just until very lightly browned on both sides. Add wine, chicken stock and thyme. Bring to a boil, then reduce heat and simmer over low heat for about 20 minutes or until chicken is tender.

Using a slotted spoon, transfer chicken to a serving dish or platter and cover with aluminum foil to keep warm. Whisk or stir cream into the liquid in skillet and boil on medium-high, stirring frequently until mixture forms a smooth and creamy consistency (about 3-5 minutes). Add salt and pepper (if desired, adjust amount of salt and pepper to your personal preference) and mix well. Pour sauce over chicken on platter or serve sauce on the side to be drizzled over individual servings. Serve alone or over rice.