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THYME CHICKEN

2 whole boneless chicken breasts
flour for dredging
2 tablespoons unsalted butter
1/2 medium onion, chopped
1 teaspoon thyme
1/2 cup white wine
1/2 cup heavy cream
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.

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