Chicken Pouqui

• 2 1/2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 tablespoon dried thyme, crumbled
• 3 tablespoons dry white wine
• 1/3 cup canned cream of chicken soup
• 1/3 cup half and half
• 4 boneless chicken breast halves, skinned
• Salt and pepper

1. Melt 1 tablespoon butter with oil in heavy medium saucepan over medium heat.
2. Add onion and thyme and saute until soft, about 4 minutes.
3. Add wine and cook until reduced by half.
4. Add soup and half and half and stir until heated.
5. Meanwhile, melt remaining 1 1/2 tablespoons butter in heavy large skillet over medium-high heat.
6. Pat chicken dry.
7. Season with salt and pepper.
8. Add chicken to skillet and cook until springy to touch, turning occasionally, about 7 minutes.
9. Transfer to plates.
10. Spoon sauce over.

butter, olive oil, onion, thyme, white wine, cream of chicken soup, chicken breast halves, salt

Taken from www.epicurious.com/recipes/food/views/chicken-pouqui-2879 (may not work)