1/4 c. butter
4-6 boneless chicken breast halves
1 med. onion, sliced
1 garlic clove, minced
2 tbsp. all purpose flour
1/2 tsp. dried thyme (opt.)
Salt & pepper to taste
1 lb. whole potatoes, cooked
1/4 c. water
1 chicken bouillon cube
1 c. hot water
Snipped fresh parsley

In large skillet, melt butter over medium heat. Saute chicken until browned on both sides. Add onion and garlic, cook about 5 minutes. In small bowl, combine flour and seasonings. Dissolve bouillon in hot water and stir into flour mixture, pour over chicken. Cover, simmer 20 minutes. Add potatoes and water; heat through. Sprinkle with parsley. Serves 4 to 6.