Chicken in Creamy Sauce

I am a sucker for a rich, creamy sauce, and I don't skimp on the cream.  I love it.  Plus, I figure that as long as I'm not making them EVERY NIGHT, it's ok to indulge in real cream sauces every so often.  This is a new recipe I tried recently, and it's truly lovely. 

You Need:

4-5 boneless, skinless chicken breasts
3 eggs
1/4 c. parmesan cheese
2 T. Italian seasoning
salt and pepper
1/2 c. flour
3 T. olive oil
1/2 small onion, minced
1/2 c. white wine
1 c. cream
3 T. cold butter

Preheat oven to 375.  Heat olive oil in a large skillet on medium-high heat.  Pound chicken breasts to about 1/2 inch thick.  Combine eggs, parmesan cheese, Italian seasoning, salt, and pepper in a shallow bowl.  Put flour on a plate.

Dip the chicken breasts in the egg mixture first, coat well.

Lightly coat the chicken breasts with flour.

Brown the chicken in the oil until golden.  Don't worry about cooking through, as they will bake in the oven to finish.

Place chicken breasts on a baking sheet and put in the oven for 15 minutes.  In the pan that you cooked the chicken in, saute the onion for a minute.

Add the white wine, and reduce by half.

Add the cream, stirring quickly to incorporate.  Cook for about 10 minutes, or until thickened.

Serve over the chicken.  We like it with Green Bean Rice Pilaf, too.