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

Melt 2 tsp. butter in large skillet over medium high heat; add onion; cook 2 minutes, stirring constantly. Add chicken; cook, stirring constantly 2-3 minutes until browned.

Remove chicken from skillet. Melt remaining tsp. butter in skillet; add mushrooms, cook and stir 2 minutes. Add broth, wine, salt, pepper and thyme.

Reduce heat, simmer 7-10 minutes until mushrooms are tender and juices are slightly reduced. Return chicken to skillet, stir until hot, stir in sour cream. Makes 4 servings.