1 pkg. de-boned chicken breast
1 stick butter
1 med. onion, finely chopped
1/2 tsp. thyme
Dash pepper
1/2 c. hot water
3/4 c. Chablis white wine
3 heaping tbsp. sour cream
2 tbsp. flour

Melt butter slowly over medium heat; then saute finely chopped onion until clear and soft. Take chicken and lightly brown - it will turn white. Take chicken out - to onions add 2 tablespoons flour, thyme and pepper - pour in water and wine. Put chicken back in skillet about 15 minutes. Lower heat, add sour cream and cook 5 more minutes.