1 fryer, cut up, about 3 lbs.
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1/2 tsp. thyme, crumbled
2 tsp. flour
1/4 lb. mushrooms
4 green onions
1 lg. tomato
1 chicken bouillon cube
3/4 c. sour cream
3/4 c. water

Sprinkle chicken with salt and pepper. Brown chicken in butter in large skillet about 10 minutes. Add 1/4 cup of the water. Bring to a boil, lower heat. cover and simmer until chicken is done. Transfer to warmed platter. Keep warm. Scrape up any browned bits from skillet.

Cook mushrooms, tomato, green onions and thyme in skillet for 3 minutes. Sprinkle with flour. Stir and mix well and cook 1 minute. Crumble bouillon cube into skillet. Stir in remaining 1/2 cup water, continue stirring until mixture is smooth. Remove from heat, stir in sour cream. Reduce heat to low and cook until thick, about 3 minutes and pour over chicken and serve over rice or noodles. Serves 6.