12 boneless chicken breasts
1/2 lb. butter
2 c. finely chopped onion
1/2 lb. sm. mushrooms (or 2 cans)
2 cloves garlic, crushed
1/2 c. flour
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. dried thyme leaves
2 cans (13 3/4 oz.) chicken broth
4 chicken bouillon cubes
2 c. Sauterne (or any dry white wine)

In some butter, gently brown chicken a few at a time. Add more butter as needed. Remove. Add onion, mushrooms and garlic. Saute', stirring about 5 minutes. Combine flour, salt, pepper and thyme. Stir into onion mixture. Add broth, crumble in bouillon cubes. Bring to boiling, stirring. Reduce heat and add Sauterne. Add chicken breast to mixture. Bake, covered in 400 degree oven 60 minutes. Serve with noodles. Serves 12.