Ingredients
2 1/2 lb Meaty chicken breasts or
1 sm Onion (or 2 shallots), diced
-thighs
1/2 ts Dried thyme, tarragon, or
2 tb Vegetable oil (or more, if rosemary -needed)
1/2 c Dry white wine
2 tb Butter or margarine
1/4 c Heavy cream or half-and-half
Salt -(optional)
Freshly-ground black pepper
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Skin chicken pieces, if desired. Heat oil and
butter in large, heavy
skillet over medium heat. Add chicken in one layer, without
crowding; cook
in two batches if necessary. Cook until lightly browned, about
5 minutes;
turn and brown other side. Season lightly with salt and pepper.
If cooking
two batches, remove cooked chicken from skillet and keep warm
while cooking
second batch. Arrange all of the chicken in the skillet and
sprinkle with
onion and dried herb; saute for 1 to 2 minutes. Pour wine over
chicken,
cover, and simmer until tender, about 12 to 15 minutes for breast
meat or
15 to 18 minutes for thighs. Uncover and boil briskly for 1
to 2 minutes.
Remove chicken to a warm platter. Stir cream into sauce and
pour over
chicken. Serve immediately (with rice cooked in chicken broth)..
Makes 6 servings.
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