Saute Of Chicken With Cream Sauce - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken
3 Tbsp. butter
1/4 c. cooking oil
1/2 c. dry white wine
1 c. basic chicken stock
1 tsp. dried thyme
1/2 c. heavy cream
1 tsp. salt
1/4 tsp. pepper

Preparation

Cut the chicken into serving portions.
Melt the butter with the oil in a large heavy frying pan.
Add chicken; fry over medium heat for about 3 minutes or until golden.
Add the wine, then bring to a simmer.
Add the stock and thyme and simmer for about 20 minutes or until thicken is tender.
Transfer chicken to a heated serving dish.
Add the cream to the liquid in frying pan; boil until mixture is consistency of heavy cream.
Add salt and pepper; mix well.
Pour over chicken.