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Ingredientes
- 2 1/2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1/2 c. minced onion
- 1/2 tbsp. dry thyme, crumbled
- 3 tbsp. dry white wine
- 1/3 c. canned cream of chicken soup
- 1/3 c. half & half
- 4 boneless chicken breast halves, skinned
- Salt & pepper
Direcciones
- Heat 1 Tbsp. butter with oil in heavy medium saucepan over medium heat. Add in onion and thyme; saute/fry till soft, about 4 min. Add in wine and cook till reduced by half. Add in soup and half & half and stir till heated.
- Meanwhile, heat remaining 1 1/2 Tbsp. butter in heavy large skillet over medium-high heat. Pat chicken dry. Season with salt and pepper. Add in chicken to skillet and cook till springy to touch, turning occasionally, about 7 min. Transfer to plates. Spoon sauce over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 161 | 61% |
| Total Fat 18.02g | 23% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.11g | |
| Cholesterol 78mg | 26% |
| Sodium 191mg | 8% |
| Potassium 257mg | 7% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.67g | 0% |
| Protein 20.29g | 32% |
