6boneless skinless chicken breaststhinly sliced (see NOTES for bone-in breast)
1tspsalt
1/4tsppepper
2tbsolive oil
Sauce:
1/2cupdry white wine
3/4cupchicken stock
2clovesgarlicminced
4sprigsfresh thymeor 1/4 tsp dried thyme leaves
1/2cupcream
4tbsbutterFinlandia™ Imported Butter
Salt and pepperto taste
Instructions
Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the oil and the chicken; brown on both sides
In the same pan, over medium heat, add the wine and scrape up all the browned bits from the bottom off the pan. Let the wine reduce until there's only about 2 or so tablespoons left in the pan.
Add the chicken stock, garlic and thyme. Reduce this liquid 50%. This will take about 5-8 minutes.
For the sauce: whisk in 2 tbs cream. Add 1 tbs of butter and whisk until the butter is completely melted. Repeat until all the butter and cream are used.
Place the chicken back in the pan to heat through.
Notes
For bone-in breasts, brown as in recipe then bake in a 375 degree oven for 30 minutes or until chicken juices run clear (165 degrees)