1 to 1 1/2 lbs. chicken, sliced thin
Flour to dredge
1 tbsp. butter
1 tbsp. olive oil
1/3 c. dry white wine
1/4 c. heavy cream
1 tsp. fresh lemon juice
1/4 tsp. thyme
Salt to taste
Pepper to taste

Very lightly dredge chicken in flour. Fry chicken in oil and butter. Remove chicken from pan and keep warm. Add wine to pan and deglaze. Add lemon, thyme and cream. Heat for about 1 minute, while stirring. Arrange chicken on plates and pour sauce over chicken. Serve with asparagus or your favorite vegetables. Serves 2.