2 1/2 tbsp. butter
1 tbsp. olive oil
1/2 c. chopped onion
1/2 tbsp. dried thyme, crumbled
3 tbsp. dry white wine
1/3 c. canned cream of chicken soup
1/3 c. half & half
4 boneless chicken breast halves, skinned
Salt & pepper

Melt 1 tablespoon butter with oil in heavy medium saucepan over medium heat. Add onion and thyme; saute until soft, about 4 minutes. Add wine and cook until reduced by half. Add soup and half & 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.