Sauteed Chicken

My book is the 1982 edition, so the page number may be different.

This was a relatively easy dish to make and did not take a lot of time...no more than an hour or so. I did not add any additional seasonings, however I did choose to add very thinly sliced onions and I mistakenly forgot to add the mushrooms. The dish turned out fabulous, producing a very rich, full flavored sauce...most likely from sauteing the chicken in butter. If possible, use fresh thyme as well.