6 med.-thick boneless chicken cutlets
Onion salt
1 heaping tsp. thyme
1 pt. sour cream
1-2 cans chicken giblet gravy

Melt small amount of butter in large frying pan and large flat bottomed pot. Lightly onion-salt chicken breasts. Brown 3 pieces in frying pan and 3 in pot. When browned, transfer frying pan pieces to pot. Add small amount of water to frying pan and pot to start gravy. Transfer frying pan gravy to pot and add 1 can of giblet gravy with a little water to the pot. Sprinkle thyme into the mixture. Gently stir to moisten and mix thyme with chicken. Simmer chicken slowly in pot (usually 1/2 to 3/4 of hour).

Test chicken with cooking fork. When tender, remove from pot. A second can of gravy may be added at this time. If too thick, add a little water. Stir sour cream into gravy by tablespoons until it is absorbed in gravy. Replace chicken breasts in pot making sure they are covered with gravy.

Serve with dumplings, flat noodles or mashed potatoes. May be made a day ahead, a good company dish.