3 tsp. butter
2 tbsp. chopped onion
1 lb. chicken cutlets, cut in 1/2 inch strips
8 oz. fresh mushrooms, sliced (3 cups)
1/4 c. chicken broth
1/4 c. dry white wine
1/4 tsp. each salt, pepper and dried thyme
1/4 c. sour cream

Melt 2 teaspoons butter in large skillet over medium high heat; add onion; cook 2 minutes, stirring constantly. Add chicken; cook, stirring constantly, 2 to 3 minutes until browned. Remove chicken from skillet. Melt remaining teaspoon butter in skillet; add mushrooms; cook and stir 2 minutes. Add broth, wine, salt, pepper and thyme. Reduce heat; simmer 7 to 10 minutes until mushrooms are tender and juices are slightly reduced. Return chicken to skillet; stir until hot; stir in sour cream. Makes 4 servings.