4 chicken breasts
1 lg. tomato, peeled, seeded and chopped
4 green onions
1/2 tsp. leaf thyme
3/4 c. sour cream
1/4 lb. mushrooms, sliced
1 chicken bouillon cube
Cooked pasta noodles

Season chicken with salt and pepper. Brown in 2 tablespoons butter for 10 minutes. Add 1/4 cup water and bring to a boil. Lower heat and simmer 20 minutes. Transfer to warm platter. Cook mushrooms, tomato, green onion, and thyme in same skillet for 3 minutes. Sprinkle with 2 tablespoons flour and cook 1 minute. Crumble bouillon into skillet. Stir in 1/2 cup water. Continue stirring until smooth. Remove from heat. Stir in sour cream. Reduce hat to very low. Cook until thickened and bubbly, about 3 minutes. Pour over chicken and serve over noodles.