Instructions: 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.

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