2 tsp olive oil
1 lb thin sliced chicken breast
1/4 cup flour
2 pats of butter
1/4 cup white wine
1 can of chicken stock
2 tbsp thyme
Prepare chicken with salt pepper and sprinkle of thyme.
Put Olive oil in pan and brown the chicken breasts, remove from pan and set aside
Make a rue ( put 2 pats of butter and flour into pan and cook until it is a caramel color)
Add white wine and whisk with rue and bits of chicken from bottom of pan
Add broth and salt pepper and thyme to taste
Add chicken back into pan and simmer for 7 mins
Serve over Brown rice.
I made brown rice made with chicken broth and when it was finished I added thyme pepper and 2 tsp of butter and mixed it together.