2 tbsp. unsalted butter
2 tbsp. vegetable oil
4 whole chicken breast, each approximately 1 1/4 pound, halved
2 c. dry white wine
1 tsp. dried thyme, crumbled
3 tbsp. fresh lemon juice, or to taste

In a large heavy skillet (preferably cast iron) heat butter and oil over moderately high heat until the foam begins to subside. Pat chicken dry, add to skillet skin side down and transfer chicken to a baking dish and drain fat from the skillet. In the skillet, bring the wine and thyme to a boil (be sure to scrape up the browned bits). Pour liquid over the chicken; season with salt and pepper. Sprinkle lemon juice over top and bake it in the lower third of a preheated oven. Bake at 400 degrees for 30 minutes or until chicken is tender. Serves 8.