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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

Melt 1 tablespoon butter with oil in heavy medium saucepan over
medium heat. Add onion and thyme and saute until soft, about 4
minutes. Add wine and cook until reduced by half. Add soup and
half and half and stir until heated.

Meanwhile, melt remaining 1 1/2 tablespoons butter in heavy large
skillet over medium-high heat. Pat chicken dry. Season with salt
and pepper. Add chicken to skillet and cook until springy to touch,
turning occasionally, about 7 minutes. Transfer to plates. Spoon
sauce over.

Serves 4.

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