6 chicken breasts, skinned & deboned
1/4 c. dry Vermouth
4 tbsp. butter
1/4 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
1 med. onion, sliced
1 c. whipping cream
2 tsp. flour

Place chicken in 13 x 9 inch baking dish. Pour Vermouth over. Dot with butter. Sprinkle with thyme, salt, pepper. Arrange onion slices on top of chicken. Bake at 350 degrees for 30 minutes. Baste with drippings. Remove chicken to warm platter. Prepare sauce. In small bowl, combine heavy cream and flour until smooth. Stir into drippings. Cook over medium heat bringing to a boil. Pour sauce over chicken.