Directions:
- Melt 1 tablespoon butter with oil in heavy medium saucepan over medium heat. Add onion and thyme and sauté until soft, about 4 minutes. Add wine and cook until reduced by half. Add soup and half and half and stir until heated.
- Meanwhile, melt remaining 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Pat chicken dry. Season with salt and pepper. Add chicken to skillet and cook until springy to touch, turning occasionally, about 7 minutes. Transfer to plates. Spoon sauce over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.69 Kcal (2758 kJ) | ||
| Calories from fat | 397.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.21g | 68% | |
|---|---|---|---|
| Cholesterol | 203.25mg | 68% | |
| Sodium | 1253.13mg | 52% | |
| Potassium | 621.32mg | 13% | |
| Total Carbs | 20.52g | 7% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 45.11g | 90% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.6mg | 15% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 232.35 Kcal (973 kJ) | ||
| Calories from fat | 140.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.59g | 68% | |
|---|---|---|---|
| Cholesterol | 71.7mg | 68% | |
| Sodium | 442.03mg | 52% | |
| Potassium | 219.17mg | 13% | |
| Total Carbs | 7.24g | 7% | |
| Sugars | 0.4g | 4% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 15.91g | 90% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.9mg | 15% | |
| Calcium | 32.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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