Shelly's Recipe

BAKED CHICKEN WITH LEMON THYME WINE SAUCE

Category: Chicken

4 boneless chicken breasts
1 cup dry white wine
2 tablespoons butter and olive oil
1/2 small onion, chopped
1 teaspoon garlic, minced
1/8 teaspoon white pepper
1/4 cup cream or half & half
1 tablespoon flour
1 tablespoon fresh lemon thyme, or 1 teaspoon dried
1/2 cup Swiss cheese, grated (optional)
8 Lemon thyme sprigs, 2-3 inch in length
Salt to taste

Preheat oven to 375. Pierce chicken breasts with fork and arrange in a baking dish. Add wine and marinate for 10 minutes. Saute onions and garlic in butter and olive oil until transparent. Remove the onion and garlic with a slotted spoon and set them aside, along with the seasoned oil.

In a blender, thoroughly blend the wine, pepper, cream, flour, and lemon thyme, adding onions and garlic. Brown the chicken in the seasoned oil over a medium-high heat for about 8 minutes, turning once. Return chicken to baking dish and add the blended sauce. Cover and bake for 10 minutes. Remove the cover and cook an additional 15 minutes. (Optional: add Swiss cheese during last 5 minutes of cooking.) Garnish with sprigs of lemon thyme. Serves 4.