1/4 c. butter
4 boneless and skinless chicken breast halves
1 med. onion, sliced
1 garlic clove, minced
2 tbsp. flour
1/2 tsp. thyme
1 c. chicken broth
1 16 oz. can white potatoes, drained
1/4 c. water
salt and pepper to taste
parsley

In a skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic, cook about 5 minutes. In a small bowl combine flour and seasonings. Stir in broth until smooth; pour over chicken. Cover and simmer for 15 minutes. Add potatoes and water; heat through. Sprinkle with parsley and serve.

Makes 4 servings.