Boneless chicken breasts
1 tsp. thyme
1 tsp. salt
Dash garlic powder
6 tbsp. butter
2/3 c. white wine (or champagne)
2 tsp. flour
1 c. whipping cream
Sliced mushrooms, optional
Asparagus spears, optional

Sprinkle all seasonings on chicken. Melt butter in fry pan and brown chicken. Add wine and cover and simmer 30 minutes. (If mushrooms used, add them last 15 minutes of simmering.) Remove chicken (and mushrooms) and thicken sauce with flour. Stir in cream and heat sauce. Serve over chicken, and top with asparagus spears if desired.