1 pkg. deboned and skinned chicken
1 stick butter
1 med. onion, chopped
1/2 tsp. thyme
Dash of pepper
1/2 c. hot water
3/4 c. chablis white wine
3 heaping tbsp. sour cream
2 tbsp. flour

Melt butter slowly over medium heat. Saute chopped onion until clear and soft. Take chicken and lightly brown until meat turns white. Take chicken out. To onions add 2 tablespoons flour, thyme, pepper then pour in water and wine. Put chicken back in. Cook 15 minutes. Lower heat and add sour cream. Cook 5 minutes more.