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Chicken Pouqui


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  • 2 1/2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 tablespoon dried thyme crumbled
  • 3 tablespoons dry white wine
  • 1/3 cup canned cream of chicken soup
  • 1/3 cup half-and-half
  • 4 boned skinned chicken breast halves
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

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.

This recipe yields 4 servings.

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