Creamy Chicken in White Wine Sauce

To fillet the chicken breasts (see bulk of post for photos)

1. Lay the chicken breast flat on a chopping board, smooth side up.2 large chicken breasts
2. Use a large sharp knife to cut sideways through the breast.
3. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
4. Carefully cut through until you have two plump fillets.
5. Repeat with the second chicken breast.

To cook the chicken

1. Place a large, heavy-bottom skillet/frying pan over medium-high heat, add the olive oil and allow to get hot.2 tbsp olive oil
2. Season the chicken cutlets with salt and pepper.1 tsp salt½ tsp black pepper
3. Add the chicken breast fillets the skillet in a single layer and leave them to cook over medium-high heat for 3 minutes.
4. Turn the chicken and cook on the other side for a further 3 minutes.
5. Transfer the chicken breasts to a plate, cover tightly with foil, and let the rest while you make the sauce.

For the sauce

1. Place the same skillet back over medium-low heat. (see note 4)
2. Melt the butter in the pan then add in the finely chopped onion.2 tbsp butter1 onion
3. Cook for 3 minutes until softened and lightly golden.
4. Turn up the heat and pour in the white wine, scrape the bottom of the pan to release any bits that have stuck on the bottom. Then let the wine bubble for a minute.½ cup / 120 ml dry white wine
5. Add the chicken broth, bring back to a simmer, and cook for 2 minutes.½ cup / 120 ml chicken broth
6. Add the heavy cream to the pan and simmer for 3 minutes.½ cup / 120 ml heavy cream
7. Return the chicken to the pan and cook gently for 2-3 minutes.
8. Check the seasoning of your sauce and scatter over fresh thyme. salt and pepper1 tbsp fresh thyme leaves