1 tbsp. unsalted butter
1 tbsp. vegetable oil
2 whole chicken breasts, each about 1 1/4 lbs., halved
1 c. dry white wine
1/2 tsp. dried thyme, crumbled
2 tbsp. fresh lemon juice

In heavy skillet, heat the butter and oil over moderately high heat until the foam begins to subside. Add the chicken which has been patted dry, skin side down, without crowding, and saute it, turning until golden. Transfer to baking dish and pour off excess fat in the skillet.

Add the wine and thyme to the skillet, bring to boil, scraping up the brown bits and pour the pan juices over the chicken. Season with salt and pepper, sprinkle with lemon juice. Bake in the lower third of a preheated 400 degree oven for 30 minutes or until tender. Serves 4.