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Melt 1 tablespoon butter with oil in heavy medium saucepan over medium heat. Add onion and thyme and saute 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. Serves 4. Bon Appetit December 1990 Posted to Recipe Page T. 99, Posted to MM-Recipes Digest V4 #9 by email@example.com on Mar 12, 1999
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|Serving Size: 1 Serving (1234g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 561 (36%)|
|Amt Per Serving||% DV|
|Total Fat 62.3g||83 %|
|Saturated Fat 33.3g||166 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 682.9mg||210 %|
|Sodium 1042.2mg||36 %|
|Potassium 2748mg||72 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 13.3g|
|Protein 223.9g||320 %|
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Calories per serving: 1571
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