1/4 c. butter
4 to 6 skinless, boneless chicken breasts
1 med. onion
Garlic powder
2 tbsp. flour
1/2 tsp. dried thyme
Salt & pepper
1 chicken bouillon cube
1 c. hot water
1 (16 oz.) can whole potatoes
1/4 c. water

In large skillet, melt butter over medium heat. Saute chicken until brown on both sides. Add onion. Sprinkle with garlic powder. Cook about 5 minutes. In small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture. Pour over chicken. Cover and simmer 20 minutes. Add potatoes and water. Heat through.