1 1/2 lbs. boneless chicken
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
6 tbsp. butter
2 tbsp. olive oil
1 lg. onion, chopped
1/2 lbs. mushrooms, sliced
1 to 2 cloves garlic, minced
1 c. dry white wine
1/2 to 1 c. chicken broth
1 tbsp. lemon juice
1/2 tsp. thyme leaves, crushed
1 c. sour cream
2 tsp. flour

Pound chicken breasts to 3/16 thickness and cut into strips. Brown all chicken in 3 tablespoons butter and set aside. Add remaining 3 tablespoons butter and saute' onion, mushrooms, and garlic for 5 minutes. Stir in wine, 1/2 cup chicken broth, lemon juice, and thyme. Return meat to pan, cover and simmer gently for 15 minutes to blend flavors. Blend sour cream with 2 teaspoons flour and stir into meat mixture until blended. Return to simmering or cool, refrigerate, reheat slowly over low heat. Add a little more chicken broth if needed to thin gravy. Makes 4 to 5 servings.