4 chicken breasts
Salt and pepper
3 tbsp. sweet butter
1 tsp. minced onion
Pinch of thyme
2 tbsp. fine buttered crumbs
1/2 tsp. minced parsley
1 c. light cream (I use half & half)
1/4 c. dry white wine (Vermouth)

I use more cream and wine.

Remove bones from breasts and flatten a little with flat side of a cleaver. Melt butter in a shallow casserole on top of the stove; saute onion lightly. Add chicken and saute until golden brown. Salt and pepper; sprinkle with herbs. Pour cream and wine over cover and put in refrigerator until later in day or bake immediately in 350 degree oven for 30 minutes or longer but do not let it get dry.